Grilled Corn With Sweet-savory Asian Glaze |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fish sauce lends a tantalizing Asian twist to the butter sauce here, and makes simple grilled corn into something altogether new. Enjoy. Recipe from the July 2006 Bon Appétit. Ingredients:
3 tablespoons fish sauce, such as nam pla or nuoc nam *(see below) |
2 tablespoons water |
1 1/2 tablespoons (packed) golden brown sugar |
1/2 teaspoon ground black pepper |
2 tablespoons (1/4 stick) butter |
2 tablespoons olive oil, plus additional for brushing corn |
1 tablespoon thinly sliced green onions, white part only (from about 3) |
6 ears of corn, husked (**can use thawed frozen corn on the cob - see rosej's comments below) |
Directions:
1. Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
2. NOTE: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
3. ****
4. Preheat grill (medium-high heat).
5. Brush corn with oil.
6. Grill corn until tender and charred in spots, about 13 minutes.
7. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
8. ****
9. *Fish sauce is a versatile ingredient. It is available in the Asian foods section of many supermarkets and at Asian markets.
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