Since my last corn on the cob recipe was such a big hit with Evan, I have been searching for others to utilize our grill this summer. Pot Ang is Cambodian Grilled Corn brushed with coconut milk, fish sauce, sugar, and green onions. It seemed like such an odd combination, but definitely worked. The creamy coconut milk combined with the sweetness of sugar and saltiness of fish sauce creates amazing street food/side dish. I grilled 4 ears of corn and had a ton of sauce left over, so the recipe can be halved for a smaller crowd. Evan was just as enthusiastic with this corn too.
You can either brush the sauce on the corn as you turn it on the grill or hold the corn over the sauce as you spoon it onto the kernels. I preferred the second method for less mess.
Pot Ang (Cambodian Grilled Corn)
Adapted from Tea for Two Sisters
Pot Ang (Cambodian Grilled Corn)
Ingredients
- 5 tablespoons coconut milk
- 2 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup sliced green onions
- 6-8 ears corn
Instructions
- Preheat grill. Remove husks and silk from ears of corn.
- In a small bowl, combine coconut milk, fish sauce, sugar, and green onions.
- Grill corn until kernels become bright yellow, coating with the glaze and turning often.
- Serve immediately or at room temperature.
Orvil White
My wife is a purest when if comes to food and she wants the basic flavor of the food to come through. I fixed this corn, she (and everyone else) loved it
Tara
Thank you! So glad you all enjoyed it!