Thai Glazed Corn Recipe 445

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THAI GLAZED CORN RECIPE - (4.4/5)



Thai Glazed Corn Recipe - (4.4/5) image

Provided by DreiFromBK

Number Of Ingredients 9

1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tablespoons light brown sugar
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
4 ears of corn, shucked
Chopped cilantro, for garnish
Finely grated Cotija cheese, for garnish
Lime wedges, for serving

Steps:

  • In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes. Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.

GRILLED CORN WITH SWEET-SAVORY ASIAN GLAZE



Grilled Corn with Sweet-Savory Asian Glaze image

Provided by Rick Browne

Categories     Onion     Side     Corn     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons fish sauce (such as nam pla or nuoc nam)*
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

Steps:

  • 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.
  • Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
  • Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
  • *Fish sauce is a versatile ingredient. Try it (1) mixed with garlic and cilantro as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped cilantro; and (4) in a compound butter with cayenne and shallots for grilled fish. It is available in the Asian foods section of many supermarkets and at Asian markets.

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