Ingredients
3
tbsp fish sauce (such as nam pla or nuoc nam)*
1
1/2 tbsp (packed) golden brown sugar
1/2
tsp ground black pepper
2
tbsp (1/4 stick) butter
2
tbsp olive oil, plus additional for brushing corn
1
tbsp thinly sliced green onions, white part only (from about 3)
Directions
1.
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.
2.
Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
3.
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.
4.
*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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