Grilled Corn with Sweet-Savoury Asian Glaze

Ingredients for Grilled Corn with Sweet-Savoury Asian Glaze

• 45ml fish sauce (such as nam pla or nuoc nam)*

• 2 tablespoons water

• 1 1/2 tablespoons (packed) golden brown sugar

• 1/2 teaspoons ground black pepper

• 2 tablespoons (1/4 stick) butter

• 2 tablespoons olive oil, plus additional for brushing corn

• 1 tablespoon thinly sliced spring onions, white part only (from about 3)

• 6 ears of corn, husked

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 spring 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 coriander as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped coriander; 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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