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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']

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.
Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
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.
*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.

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