Poat Dot: Cambodian Grilled Corn

Grilled corn with delicious Asian flavors.


Poat Dot: Cambodian Grilled Corn

By Sue Lau | Palatable Pastime

If you are not used to anything but simple grilled corn, you are certainly in for a treat! Although I know there are some eyebrows out there lifting just at the mere mention or sniff of fish sauce.
Yes, fish sauce is extremely pungent, and can be rather off-putting when not used correctly. But trust me, if you follow Joyce’s recipe you will be happy, your guests will be happy and the sweetest part is that you don’t have to tell them how easy it  is to put together.                                                                              

This is an excellent recipe from Savoring Southeast Asia, by Joyce Jue, 2000. 

I would serve this with any number of grilled recipes, including satay and bulgoki. But mind you, the corn tastes wonderful when paired with curry or stir-fries.

Poat Dot: Cambodian Grilled Corn

  • Servings: 6
  • Difficulty: easy
  • Print


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


  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.

From the kitchen of palatablepastime.com

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