There isn’t a nation in the world that doesn’t sell corn-on-the-cob as street food and Cambodia is no exception. I have seen people barbecuing corn streetside in all the Cambodian provinces to which I have toured. This particular corn-griller was fired up in Hun Sen Park, but frankly, Phnom Penh is rife with them.
What attracted me to this particular vendor was a curious pale grey sauce that she ladelled over the corn. As I am wont to pimp Cambodian culinary innovations, I bought one of the less dessicated looking cobs for a few hundred riel and asked for a dose of the grey stuff. I was hoping for prahok-flavour. The sauce had the consistency and flavour of warm dishwater after you had recently cleaned the plates from a meal that consisted solely of week old spring onions, chicken necks, and MSG. I now have a much deeper understanding of why this particular corn condiment hasn’t had the same global appeal as butter and ground pepper.
Addendum (18 April 2006): After a discussion with a workmate, the grey sauce is alleged to be coconut milk, salt, monosodium glutamate, spring onions, oil and fish sauce.