Cambodian Grilled Corn

Cambodian Grilled Corn




30 min


15 min


ears corn, husks and silk removed 6
tablespoons vegetable oil 2
tablespoons fish sauce 2
tablespoons water 2
tablespoons sugar 1 1⁄2
teaspoon salt 1
green onions, white parts only, thinly sliced 2
vegetable oil, for brushing A few

Cambodians slather freshly cooked corn with a sweet & salty sauce, eating it as a street food, not at home or as part of a meal.


  1. Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
  2. Very lightly brush the corn with oil and set on the grill rack or in the skillet.
  3. Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
  4. Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
  5. Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
  6. Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
  7. Brush cooked corn with the sauce and serve.

Share & Print


No Comments

Leave a Reply