- 1 Thai chile or 1 teaspoon hot sauce
- 2 cloves garlic, peeled
- 3 tablespoons sugar
- 1 tablespoon white vinegar
- 1/3 cup hot water
- 1/4 tablespoon fish sauce
- 2 tablespoons lime juice
- 8 ears corn, husks removed
- Canola oil, for brushing
Preheat grill to high.
Pound chile or hot sauce and garlic in a mortar with pestle until it forms a fine paste. Transfer paste to a bowl. Stir in sugar, vinegar and hot water; stir until sugar is dissolved. Stir in fish sauce and lime juice.
Grill corn for 8 minutes. Brush with canola oil and grill for another 2 minutes, until several kernels are nicely browned. Serve warm, with the sweet and sour sauce for dipping.
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