Cambodian grilled corn is perfect for Memorial Day grilling, and can be left on the cobs or cut off the cob after it is grilled and mixed with the unique sauce.

Cambodian Grilled Corn
1. Grill corn on the cob 2-5 minutes per side until browned.
2. Remove from grill and cool. Cut corn from cobs.
3. In sauce pan, combine cobs (or scrape milk from cobs into saucepan) with:

  • Coconut Milk
  • Salt and pepper
  • Brown sugar
  • Pandanus leaves (or screw-pine leaf) or several bay leaves

4. Melt butter in sauté pan; warm corn; add strained coconut milk mixture. Adjust salt and pepper.
5. Alternatively, fold back outside husks of corn to reveal kernels. Loosely tie husks to make a “handle” for ear of corn.
6. Brush coconut milk mixture on corn as it grills. Very festive with corn and pulled back husks.

Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.


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