Cambodian Street Corn
Do a few little steps and get rewarded with big flavors with this Cambodian street corn recipe. The coconut sauce brings out a unique and irresistible taste when combined with naturally delicious sweet corn. Try it out at your next barbecue or summer gathering and impress your friends and family with a taste of Cambodia!
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Servings: 12
Equipment
- charcoal grill gas grill, cast iron grill pan, etc.
- bowl or plastic bag(s) for soaking in water
Ingredients
- 12 ears sweet corn with husk
- ¾ cup green onion chopped
- 13.5 oz coconut cream
- 1 tsp kosher salt
- 1 tbsp sugar
- fish sauce to taste
Instructions
Prep the corn
- Open the husk to about 1-2 inches from the base. Remove the silk and reclose the husks.
- Soak the corn in water for about 30 minutes.
Make the coconut sauce
- In a saucepan, mix together coconut cream, green onion, salt, and sugar. Add fish sauce to taste (optional.)
- Heat the coconut mixture for a few minutes to allow the ingredients to meld. The consistency will become more spreadable for basting.
Grill Cambodian Street Corn
- Grill the corn (husks closed) for about 20 minutes or until the outer husks are blackened. Keep flipping the corn for even cooking.
- Open the husks so the corn is exposed. Grill for about 15 more minutes, while regularly basting with coconut sauce and flipping. Once the corn is nicely charred everywhere, it is done.
Video
Notes
Note 1. If you're using plastic bags to soak the corn, make sure to flip them over occasionally to ensure that all sides of the corn are evenly soaked.
Note 2. We only cooked 6 ears of corn for this recipe, and had about half the sauce left over. Therefore we decided to mark this recipe for 12 ears of corn, but you can adjust the quantities accordingly.
Note 3. Grill temperatures can vary, so adjust cooking times accordingly. The cook times mentioned in this recipe were tested on a charcoal grill with medium-high heat and may need to be adjusted based on your specific grill setup.
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