Ingredients
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6
-
2
-
2
-
2
-
1 1/2
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Poat Dot – Cambodian Grilled Corn, Goes great with satay and other grilled items., Sure, my childhood was full of these good smell of Poat dot Poat mean Corn, Dot mean grill, Wow! What a different, unique way to serve corn. I have to admit, I was a bit apprehensive about the fish smell when making it up…it really did stink up the house! I put it in a container and into the fridge until I was ready to use it! Out came the candles and, voila…smell gone! The end result was a very unique, tasting corn on the cob. As our peaches and cream corn are in full season, I will be doing this recipe again and again! I would highly recommend this recipe. Thanks for a wonderful posting
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Steps
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1
Done
|
Prepare Charcoal Grill or Preheat an Ungreased Cast-Iron Skillet Over Medium Heat. |
|
2
Done
|
Very Lightly Brush the Corn With Oil and Set on the Grill Rack or in the Skillet. |
|
3
Done
|
Cook, Turning Every 2-3 Minutes, Until the Kernels Are Tender and Nicely Charred, 12-15 Minutes Total; Keep Warm. |
|
4
Done
|
Meanwhile, in a Bowl Stir Together the Fish Sauce, Water, Sugar and Salt Until It Is Dissolved. |
|
5
Done
|
Heat the 2 Tbsp Oil in a Saucepan Over Medium Heat Until Very Hot but not Smoking. |
|
6
Done
|
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
Done
|
Brush Cooked Corn With the Sauce and Serve. |
