A good way to assist your fish sauce adhere to the floor of your corn is to mix it with a thick-textured, creamy ingredient, like butter. Liberally slather this fragrant butter over the cobs and you may create a wealthy, savory end that adheres to the corn and soaks into the little nooks and crannies surrounding each juicy kernel. The additional fats may also assist the corn to crisp up and char on the grates because the fish sauce does its factor. 

Fish sauce is of course salty so you will not want so as to add salt or use further salty components, equivalent to soy sauce or oyster sauce, in your coating. Nevertheless, there’s loads of alternative to amp issues up with tart flavors, equivalent to a spritz of lime juice, or candy additions, like honey or candy chili, to create a candy, spicy, and salty glaze. Should you get caught for concepts, consider incorporating basic Asian components that historically complement fish sauce, equivalent to thinly sliced scallions or a vibrant slick of chili paste, like gochuchang, to create a balanced however fiery chunk.

In South Asia a unique funky-smelling ingredient referred to as chaat masala is used to season corn on the cob. This spicy powdered condiment, which options the sulfurous aroma of black salt, is sprinkled onto the grilled corn with a squeeze of lime and a contact of pink chili powder.