Vietnamese Grilled Corn Recipe (Bắp Nướng Mỡ Hành)
The Vietnamese Grilled Corn with Scallion Oil (Bắp nướng) is a wonderful accompaniment to every meal, from regular dinners to barbecues in the backyard. A little bit of char and a drizzle of scallion oil can increase the sweetness of corn quite a bit.
Ingredients
- 2 ears of sweet corn (Or Vietnamese corn)
- 1/2 cup cooking oils (60ml)
- 1/4 teaspoon salt
- 1 cup of chopped, green pieces from the scallion (about 50g)
Instructions
- Take the silk and husks out of the corn and let them soak in a bowl of water that is lightly salted for around 10 to 15 minutes.
- Set a small saucepan on medium-high temperature. Pour in oil and wait until it's hot. Drop a slice of onion into the oil and if it immediately starts to sizzle then it is cooked. Add the remaining scallions with salt. Mix and simmer for couple of seconds until the scallions smell fragrant and are soft. Transfer the oil mixture of scallion into a bowl that is clean.
- Pre-heat your grill outside or pan to medium-high temperature. Put corn on the grill and let it cook for about 15 minutes , until it is tender. rotating every couple of minutes. Lightly rub the corn using the oil used in the scallion oil mix every time you rotate it.
- Just before you remove your corn off the grill scrub and sprinkle both the scallion and oil in the mixture on the corn. It will take a while until you detect the scent of the oil from the scallion.
- Transfer the corn that you have grilled to platters and then serve it right at once.
Notes
Grill the entire Corn on the Cob, or cut it into smaller sections. I cook on a stovetop grill pan, and I like cutting the corn into two-inch long pieces, then cut into half. Feel free to leave the whole thing or chop it however you'd like. It is also possible to grill it all in one go and then chop it before serving.
I enjoy my grilled corn with lots of scallion. You can also extend this amount of scallion into three ears. Add two tablespoons (30ml) to the second step.