A Party in Your Pans
Corn on the cob is something few people can pass up. In America, it’s a classic summer staple served with butter and salt. This recipe, one of three inspired by Pok Pok in Portland, OR, is a great way to prepare this American favorite with a wonderful Thai twist.
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This is a modified recipe based on Andy Ricker’s Kai Yaang from Pok Pok. This recipe is one of three that accompany the post Portland, A Travelogue with Food. The other recipes are Muu Sateh — Pork Satay and Khao Phot Ping — Whole-Ear Grilled Corn with Salty Coconut Cream. They are all derived from recipes in Ricker’s amazing book Pok Pok.
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