Grilled Coconut Scallion Corn

What's summer without corn?  The smell of grill corn brings back great memories of childhood.  I love the simplicity of corn.  You can add a little variation to change it up.  Here is a Vietnamese favorite.


1 cup coconut milk (not the juice)
1/4 to 1/2 cup granulated sugar
2 stalks chopped green onions/ scallion
1/4 tsp salt
8-10 ears of corn

Start your grill.  You want the grill to be about 350*F.

In a small sauce pan, add the coconut milk and sugar.  While waiting for the coconut sauce to come to a simmer, prepare the corn.  You can leave the husk on (easy way to eat) or pull the husk all off. When the sauce starts to bubble, add the salt and stir.  You will be cooking this for about 15-25 minutes, or until the sauce is thick enough to have a nice coating on the back of the spoon.  When you achieve this, take off heat and allow for it to cool for 5 minutes before adding in the chopped green onions.

Place the corn in the grill and grill the outside until you see the kernels appear glossy.  Start shellacking on the coconut sauce, one side at a time, turning that sauce side to the heat to achieve the charring.  Continuously turn the ears and shellacking on the sauce for about 12-15 minutes.

Gỏi Đu Đủ Lào - Lao style Papaya salad

When I was in college, I had several Lao girls as roommates.  Almost everyday, we would eat "tom ma hoong" or "tom ma tha-et" (papaya or cucumber salad).  I had adapted the recipe and adjusted it for a more Vietnamese palate.

Diffculty: Medium

Papaya salad

2-3 cups shredded papaya
4-6 cherry tomatoes/ 10-15 grape tomatoes/ 1 regular tomato
Thai bird chilis
1-2 cloves garlic
2-3 tsp organic sugar/ 1-2 disk of palm sugar or brown sugar
1 tsp thick anchovy sauce
1/2 tsp finely ground shrimp paste
1 Tbsp lime juice
1 tsp of salted crab sauce (optional)


Prepare the papaya.  You can use a sharp knife, box grater, or a specialty peeler.  The knife version should only be used if you have SUPERIOR knife handling skills.  I think this method offers the best texture and makes the salad taste better.

Please do not use this method if your knife skill isn't great.

The specialty tool is the easiest and the method I strongly recommend for everyone.  You can get this tool at most Asian markets.  There are two brands that I use and they both come come Thailand.  

Goi Du Du Lao

The orange handle tool, KOM KOM, has multiple function and is made for decorating.

This tool only shreds.

In a mortar and pedestal, add the sugar.  If you are using the palm sugar disk, break up the clump or shave it with a knife.  Add the garlic and chilis and pound it into a paste.  Add the lime, thick anchovy sauce, shrimp paste, fish sauce, and cut the tomatoes into the paste.  If you can find salted crab sauce, add it.  Press on the tomato lightly and taste the sauce.  Adjust the sugar to your liking.  You want to achieve a balance of , spicy, salty and sweet. Once you get it to your liking add the papaya and stir to even coat the papaya. This dish goes very well with grilled or fried anything.

Try it with lemongrass wings.