Cambodian Roasted Corn – “poat ang”

Move over elotes, I’m tired of you getting all the glory when it comes to corn. Yes you are very tasty, but I think it’s time for the world to know about Cambodian roasted corn. It’s just a yummy and easy to make. Also, it will make you stand out from the crowd when you serve this at your next bbq rather than the overplayed Mexican street corn. 😉

Though I ate my fair share of elotes during my childhood, it was always a treat when our families got together and threw a traditional Khmer (Cambodian) BBQ. If you have never been to a Khmer BBQ before you are missing out! Get ready to learn some Khmer….Our typical bbq consisted of lemongrass steak on a stick (sach go jakak), spicy papaya salad (Bok Lahong), tender sliced steak salad (Plea sach go), and roasted corn with coconut milk (poat ang). Omg just thinking of all these foods got my mouth watering and an overwhelming feeling of nostalgia.

Poat ang couldn’t be easier to make and it only consists of 3 ingredients: roasted corn, coconut cream sauce, and lots of green onion to balance out the sweetness from the coconut milk. Though its only 3 ingredients, the flavors are amazing! You get sweetness from the corn and coconut milk, smokey caramelized flavor from the coconut milk being roasted over an open fire, and a hint of garlicky goodness from the green onions. Now doesn’t that make you want to fire up the grill and serve it at your next bbq gathering?

You need 1 can of coconut milk. My mother always claim this brand is the best out there.

You need 1 can of coconut milk. My mother always claim this is the best brand of coconut milk.

Heat up your coconut milk over low heat. Add a little sugar and salt to give more depth to the coconut milk.

Heat up your coconut milk over low heat. Add a little sugar and salt to give more depth to the coconut milk.

I personally think roasting your corn over an open fire is the most authentic way to make this recipe. You can do it in the oven under the broiler and get similar results.

I personally think roasting your corn over an open fire is the most authentic way to make this recipe. You can do it in the oven under the broiler and get similar results.

Look at the charred on the corn. That's the best part. The coconut milk has caramelized and gave a nice crisp bite to the corn.

Look at the charred on the corn. That’s the best part. The coconut milk has caramelized and gave a nice crisp bite to the corn.


Cambodian Roasted Corn – poat ang makes enough sauce for 8-10 corns

Corn

1 can of coconut milk, usually you can find it in the Asian aisle of your supermarket

3-4 stems of green onion, cut into 1-2 inch pieces

1 Teaspoon of sugar

Dash of salt


1. Roast your corn over medium heat for about 15mins. Rotating as needed to prevent over charring. I usually roast mine in it’s own husk, but I do remove the silk. It gives it a nice presentation.

2. Heat your coconut milk in a small pot over low heat. When the milk becomes smooth (usually its chunky straight out of the can), add your sugar and salt. Taste it and adjust to your liking by adding more salt or sugar. When it comes to a low boil add in the green onion and remove from heat.

3. When you corn is cook through, remove from grill, and peel back the husk. Careful, because it’s still very hot! Return your corn to the grill.

4. Brush the coconut sauce over the corn. Let it get a nice charred on each side.

5. Remove from heat and sprinkle some green onion over top. I usually top mines off with some more coconut sauce.

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