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Grilled Corn with Lime Butter and Lemongrass Mayonnaise Recipe. Copyright 2022 Terence Carter / Grantourismo. All Rights Reserved.

Grilled Corn on the Cob with Lime Butter and Lemongrass Mayonnaise Recipe

This grilled corn with lime butter and lemongrass mayonnaise recipe is my favourite grilled corn on the cob recipe, inspired by the traditional Cambodian grilled corn, poat dot, a Cambodian street food snack of barbecued corn on the cob with mayonnaise, lime and chilli, and the Mexican grilled corn on the cob street food dish. It makes a fantastic side to the dishes in our Cambodian barbecue series.

My grilled corn with lime butter and lemongrass mayonnaise recipe is not a traditional Cambodian dish. It’s a fusion dish of sorts, inspired by a few favourites of Cambodian food and Mexican street food: the popular street food snack in Cambodia of grilled corn on the cob slathered with mayonnaise, lime juice and chilli flakes; the more traditional Cambodian grilled corn, poat dot, which is brushed with a sauce of coconut milk, sugar, fish sauce, and spring onions; and the Mexican grilled corn street food dish.

The recipe is next in Terence’s series on the best Cambodian barbecue recipes (which I’ve hijacked this week), which has so far included barbecue and grilling recipes for smoky grilled pork ribs, marinated beef skewers, grilled eggplant with minced pork, pork spare ribs with star anise, breakfast pork and rice, and beef and pork belly skewers.

While those barbecue recipes are all quite traditional and close to what you’ll find at street food stalls, simple neighbourhood eateries and in Cambodian homes, you’re highly unlikely to be served a lime butter and lemongrass mayonnaise when you next rock up to a Cambodian street cart for barbecue corn. But who knows, maybe you will, Cambodian street food cooks are constantly innovating, even in small ways, to distinguish their offerings from the street food vendor down the road.

We’ll be including this grilled corn with lime butter and lemongrass mayonnaise recipe in the Cambodian street food cookbook we’re developing, while a recipe for the more traditional poat dot will appear in our epic first-of-its-kind Cambodian cookbook and culinary history that we’ve been researching, writing and photographing for the last six and half years. We’re still seeking patrons for that project on Patreon and you can support our work for as little as the price of a cob of corn on Phnom Penh’s streets per month.

Grilled Corn with Lime Butter and Lemongrass Mayonnaise Recipe

Mexican grilled corn on the cob is smothered in creamy mayonnaise, chilli powder, lime juice, and cotija white cheese. Or, the corn kernels are scraped off into a takeaway cup and topped with mayo, lime juice, chilli flakes, and white cheese, which you then combine with a spoon.

We first discovered the Mexican street food snack on our first trip to Mexico in the early 90s when we backpacked right around the country, and we ate it at every opportunity. When we returned to Australia we’d replicate the dish and serve it up as an appetiser, before the tortilla soup, at Mexican themed dinner parties.

It came as a surprise years later when we began to travel more of the world and would see variations of grilled corn on the cob, also served with mayo, lime, chilli, and/or white cheese, in other countries – everywhere from Spain and Morocco to Greece, Turkey and Thailand. We first came across it in Bangkok, and soon after in Phnom Penh.

It was in Phnom Penh late one night, when I was on a solo trip, that strolling back to my hotel after dinner, I stumbled across a handful of street food cooks selling grilled corn on the cob that was more similar to the Mexican street food specialty we’d first sampled some 25 years earlier than to the more traditional Cambodian grilled corn known as poat dot.

Aside from the white crumbly cheese that Mexican street food cooks sprinkle on their grilled corn on the cob, the Phnom Penh take tasted almost exactly the same, complete with mayonnaise (a remnant of French colonial times, so that made sense), and chilli flakes and lime quarters (ubiquitous condiments offered with almost every Cambodian street food dish, from kuy teav to nom banh chok).

The next day as I zipped across Cambodia’s capital in tuk tuks, from the hotel to the embassy to the bank and the mall and back again, I was obsessively on the lookout for more street food vendors selling this more globalised grilled corn on the cob.

It wasn’t until the late afternoon that I spotted another handful of vendors scattered along the footpaths on a single city block – squeezed in between parked motorcycles and tuk tuk drivers who had slung their hammocks between trees – selling one of our all-time favourite street food snacks.

It took me right back to Mexico – and Spain, Morocco, Istanbul, and Bangkok –  and inspired this fusion of Mexican and Cambodian grilled corn with lime butter and lemongrass mayonnaise recipe.

Tips to Making this Grilled Corn with Lime Butter and Lemongrass Mayonnaise Recipe

This grilled corn with lime butter and lemongrass mayonnaise recipe is super easy, so I have only a few tips for you. Try to grill your corn cobs over an open flame if you can. Since we’ve lived in Cambodia, Terence has grilled over a traditional clay brazier as most Cambodians do at home and on the streets.

Terence loves to use these coconut charcoal BBQ briquettes. Now that we have an extraction fan over the stove at our new apartment (and it’s been sweltering), he’s been using our stovetop Korean BBQ grill pan.

Today, however, as we’re in the early days of Cambodia’s monsoon season, I char-grilled my corn on the cob on our griddle pan on the stove.

It was a good decision, because as we were shooting the pics above we could see slate-grey clouds rolling in and hear the rumbles of thunder.

Five minutes after we packed up, lightening was striking close by and it was raining sideways onto our kitchen windows. I was sponging up water leaks where I’d been prepping the lime butter and lemongrass mayonnaise just 30 minutes earlier. If we lived elsewhere and had the space, we’d be using one of these outdoor barbecue or grills.

Everything in the recipe is pretty straight forward and ingredients should be readily available. The only challenging thing to find might be lemongrass powder. We buy our lemongrass powder and other ground herbs from Siem Reap’s Old Market, however, we are going to start making our own herb powders soon.

If you’d like to give it a go, finely chop some lemongrass stalks, spread the slices out on an oven tray covered with baking paper and bake on low heat until the lemongrass is dry and brittle. This could take around 60-90 minutes.

Remove the tray and once the dried herbs have cooled down, grind the herbs to a powder in a mortar and pestle, spice mill, coffee grinder, or a blender. Store them in an air-tight container in a cool, dark place.

Grilled Corn with Lime Butter and Lemongrass Mayonnaise Recipe

Grilled Corn with Lime Butter and Lemongrass Mayonnaise Recipe. Copyright 2022 Terence Carter / Grantourismo. All Rights Reserved.

Grilled Corn with Lime Butter and Lemongrass Mayonnaise Recipe

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This grilled corn with lime butter and lemongrass mayonnaise recipe is our favourite grilled corn on the cob recipe. It's inspired by the traditional Cambodian grilled corn, a street food snack of barbecued corn on the cob slathered with mayonnaise, lime and chilli sold from mobile carts, and the Mexican grilled corn street food favourite. It makes a fantastic side to any of the dishes in our Cambodian barbecue recipes series.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: BBQ
Cuisine: Cambodian/Global
Servings: 4 pieces
Calories: 569kcal
Author: Lara Dunston

Ingredients

  • 4 pieces corn cobs
  • 1 tbsp neutral oil
  • 1 tbsp coarse salt
  • 120 g butter
  • 1 tbsp fish sauce
  • 1 tbsp chopped fresh coriander (cilantro)
  • 4 pieces lime
  • 120 6 mayonnaise creamy egg mayo
  • 1 tsp lemongrass powder see notes
To Serve
  • 2 tbsp sesame seeds
  • 2 tbsp dried chilli flakes
  • 1 handfull fresh coriander leaves
  • 1 piece lime quartered

Instructions

  • Remove the outer husks of each corn cob, leaving just 3-4 inner husks on the cob, then carefully peel the remaining husks right back, taking care not to pull them entirely off the cob.
  • Remove the silky threads from each cob by wiping them off with a damp paper towel.
  • Soak the corn cobs with remaining husks in a pot of water for 15 minutes.
  • Heat up your barbecue, griddle or grill pan and add a tablespoon of oil, just enough to cover the surface.
  • Dry the corn cobs completely with a dry paper towel, then place the corn cobs beside each other on the barbecue, griddle or grill pan. Season the cobs generously with coarse salt.
  • Grill the corn until its slightly charred, then turn all cobs to char-grill the next side, then once they’re a little charred turn the cobs again until the corn is char-grilled. It should take around 15 minutes. In between turning, make your lime butter and lemon mayonnaise.
  • To make the lime butter, add the softened butter, juice of 1 lime, fish sauce, and chopped fresh coriander to a bowl and combine well, stirring vigorously with a wooden spoon until all ingredients are well combined. Scoop into a serving dish and return to the fridge so it doesn’t melt.
  • To make the lemongrass mayonnaise, add the creamy mayonnaise and lemongrass powder to a bowl, combine well, add to a serving dish, and sprinkle more lemongrass powder (see notes) on top. Return to fridge to keep cool.
  • Once your corn is char-grilled on all sides, place them on a serving plate or tray. Squeeze juice of one lime onto all cobs, and lightly sprinkle sesame seeds, dried chilli flakes and fresh coriander onto the cobs. Add additional lime quarters to the tray.
  • Serve with the dishes of lime butter and lemongrass mayonnaise.

Nutrition

Calories: 569kcal | Carbohydrates: 22g | Protein: 5g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 77mg | Sodium: 2582mg | Potassium: 370mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2140IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 2mg

Do let us know if you make this grilled corn with lime butter and lemongrass mayonnaise recipe or any others in our best Cambodian barbecue recipes series. We’d love to know how they turn out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Wendy says

    May 24, 2020 at 12:20 pm

    I had the same experience as you did in Mexico (particularly in Oaxaca), I loved the corn in a cup! I made these tonight to go with some tacos, they were amazing.
    Thanks!5 stars

  2. Lara Dunston says

    May 24, 2020 at 2:49 pm

    Hello Wendy, we adored Oaxaca – looking forward to the day we can return to Mexico. So pleased they were a success! Thanks so much for dropping by!

  3. Kara says

    May 26, 2020 at 12:05 am

    Hi guys, we made this and the corn salad for our family lunch, we usually do Mexican, and this was such a cool alternative! Thank you so much for these recipes! Happy holidays!5 stars

  4. Lara Dunston says

    May 26, 2020 at 1:56 am

    Thanks again, Kara, so glad you enjoyed it. Enjoy the rest of your holiday and thanks again for dropping by!

  5. Kerry says

    June 4, 2020 at 12:59 pm

    Lara and Terence, we did what you told us to. Bob did these on the barbie the first day with some spicy sausages and steaks we had home delivered from our local butchers — got to support our local businesses – and I made the salad, which I’ll also leave a comment on, and it was all absolutely delicious. We even managed to pound to create the lemongrass powder, LOL, though probably wasn’t as fine as it should be. Thank you!5 stars

  6. Lara Dunston says

    June 5, 2020 at 2:52 pm

    Fantastic! So pleased you had a go at pounding the lemongrass powder. Travel writer colleagues in Bali also just sent us pics of their efforts at this dish, including pounding the lemongrass powder. So pleased people enjoying it! Thanks again for taking the time to drop by! Appreciated :)

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
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If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

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You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

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I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

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My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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