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Method :
Prepare a fire
in a charcoal grill, or preheat an ungreased cast-iron frying pan over
medium heat.
Very lightly
brush the corn with oil and set on the grill rack or in the frying pan.
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 the
sugar dissolves. In a small saucepan over medium heat, warm the 2 tbsp
oil until it is almost smoking. Carefully pour the fish sauce mixture
into the hot oil. It will spatter a bit. Add the green onions and simmer
until the sauce begins to thicken with large bubbles, about 30 seconds.
Remove from the heat and let cool.
As soon as
all the corn is cooked, brush with the sauce. Serve hot.
Serves 6
No matter
what country we are in, we can't pass up grilled corn. Indonesia to
Southeast Asia by European traders, corn was immediately adopted by the
locals and is nearly always eaten as street food rather than prepared at
home. Here, the sweet and salty flavored oil brushed over the kernels is
unlike any sauce someone would expect with this staple.
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