Grill glazed corn is a street snack in Cambodia. In Cambodia, there are many types of corn street snacks and this one is often available when corn is in season. The original types of corn that are available in Cambodia are white and purple corn however in the last 10 years the yellow sweet corns have been introduced to the country. This recipe is traditionally only made with white corns and not yellow corns even now that they are commonly available. However there are no white corns in my area or anywhere that I know in Sydney so I am using the sweet yellow corn we have here.
The white and purple corns that are available in Cambodia are harvested when they are mature so they are often not sweet unless picked when they are really young or old enough to have corn covering the whole cob. Despite the slightly different flavour of the corns, sweet corn still makes this recipe taste good, I would even better than the white and purple corns. It is a very simple recipe to make as a side dish, snack or even added to salad.
Note: to pick the perfect corn I was taught to take a corn and pull some of the leaves back about 3cm down, enough to see the flesh and to see if they are good or not. If you see the cob is full with corn and the tip is green then its a fresher good corn, otherwise move on to the next corn.
GRILL GLAZED CORN
Prep-Time: 5 mins Serve: 2
Cooking Time: 15 mins
Ingredients
2 corns
Olive oil
glazed
1 spring onion (leaves only), chopped
1 cup coconut milk
pinch salt
1/4 brown sugar
Method
Preheat oven at 200°C Grill, line a tray with baking paper.
Remove the corn from its leaves and rub with oil. Place the rubbed corns in a lined tray and bake for 10 minutes.
Heat the coconut milk in a saucepan over medium heat. Add in the sugar and salt into the heated coconut milk and stir until melted. Once the coconut milk starts simmering add in half of the spring onion. Stir until the spring onion softens and remove from the heat.
After 10 minutes remove the corn from the oven and glaze with the seasoned coconut milk. Bake for further 5 minutes and give the corns a second glaze. Now cook the corn for 5 minutes further or until cooked.
Leave to cool a bit an transfer onto a serving plate. Drizzle the rest of the seasoned coconut milk onto the cooked corns and sprinkle the rest of the spring onions. Cut of the coup to serve or serve as they are as a side dish or snack. Enjoy!