Cambodian BBQ Corn
Poot Angh - Grilled corn on the cob with savory coconut cream sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ears corn on the cob
- 14 oz coconut cream
- ½ tsp cornstarch
- 1½ tsp Angkor White Kampot Pepper (ground)
- 2 tsp Angkor Thnot sugar*
- ½ tsp sea salt
- 1 tsp fish sauce*
- 1 cup green onion (julienned)
Instructions
- 1
Prepare the Corn - Remove husks and silk, but keep the stem.
- 2
Prepare the Sauce - In a saucepan mix ¼ cup of coconut cream with cornstarch, until it is smooth and uniform. Heat over low heat, add the remaining ingredients except the green onions. Stir until sugar and salt are dissolved, turn off heat and stir in green onion. Reserve half of the sauce for serving.
- 3
Grilling the Corn - Preheat grill to 450ºF. Lightly coat each corn with coconut sauce. Place the corn on the grill and cover. Brush corn with coconut sauce and turn every 5 minutes until cooked or when the kernels become brown.
- 4
Serving - Pour more sauce on each corn and garnish with fresh cracked white Kampot Pepper before serving.