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+ servings

Poat Dot: Cambodian Grilled Corn

Sue Lau
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Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine Asian, Cambodian
Servings 6


  • 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)


  • Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
  • Very lightly brush the corn with oil and set on the grill rack or in the skillet.
  • Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
  • Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
  • Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
  • 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.
  • Brush cooked corn with the sauce and serve.


From the kitchen of palatablepastime.com
Keyword 4th of July
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