Grilled Corn With Sweet-Savory Asian Glaze

• 3 tablespoons fish sauce (such as nam pla or nuoc nam)*
• 2 tablespoons water
• 1 1/2 tablespoons (packed) golden brown sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons (1/4 stick) butter
• 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

1. 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.
2. Do ahead:
3. 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.
4. *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.

fish sauce, water, golden brown sugar, ground black pepper, butter, olive oil, green onions, corn

Taken from www.epicurious.com/recipes/food/views/grilled-corn-with-sweet-savory-asian-glaze-235355 (may not work)