Grilled Corn with Sweet-Savory Asian Glaze

ingredients

• 3 tablespoons fish sauce (such as nam pla or nuoc nam)*
• 2 tablespoons water
• 4 1/2 teaspoons (packed) golden brown sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons (1/4 stick) butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 2 tablespoons olive oil, plus additional for brushing corn
• 1 tablespoon thinly sliced green onions, white part only (from about 3)
•  ,
• 6 ears of corn, husked

directions

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.

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 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.