A few weeks ago, Grandpa bought some corn and dropped some off at our house. He likes to stock up on groceries that are really cheap and then distribute the goods among our extended family. Grandpa originally told me over the phone that he picked them from his garden, but when I passed on the message to Mom, she gave me a look. When I saw that look, I knew that Grandpa was trolling. We were going to a family potluck picnic at the beach, so grilling corn would be a perfect snack in the heat.
Two dishes come to my mind when I think of corn: pot ang (grilled corn) and a corn dessert with small tapioca pearls. While I already wrote about pot ang, I thought I’d give a revised recipe.
6 tbsp coconut milk
3 tbsp fish sauce
1/3 cup sliced green onions
1 tbsp sugar
Mix all four ingredients together in a bowl. Taste it. You should get hit with the coconut flavour first, quickly followed by the fish sauce and then at the end, there should be a little sweetness. That's with these proportions anyway. Once you're happy with the taste, you're ready glaze your grilled corn. We had 10 ears of corn and we had just enough. You can also water the glaze down a bit if you have more corn.
And with all recipes, you can tweak the measurements to cater to your family’s tastes. You can still taste and smell the fish sauce in this glaze, so if you have family members or friends that are sensitive to seafood, you can cut the amount of fish sauce down to 1½ tablespoons instead. Substituting fish sauce with salt won’t work, but perhaps you can try miso or something else with umami. I'm not saying it'll work. But it might.