Mai

This is a street corn recipe that cannot be more simple but tastes delicious. It consists of grilled corn on the cob and a savory and flavorful scallion oil.

You would find this sold by street vendors pushing carts or balancing a bamboo pole on their shoulders with a basket attached to each end. They will usually have a small charcoal grill and a pot of super fragrant scallion oil, and will make the corn to order. Some vendors add chilies or tiny dried shrimp, but most stick to the classic combo of corn and scallion oil- why mess with perfection?

Traditionally, this would be done with bắp bếp- Vietnamese glutinous corn, which is more dense and chewy and less sweet, but any type will work. If you have a charcoal grill, of course that’s the best method since the corn will take on that lovely smokiness, but you can definitely make this in the oven, or even the air fryer.

Once you give this a try, you’ll crave this every corn/grilling season!

INGREDIENTS

• Corn – Bắp/Ngô: Traditionally, this dish would be made with bắp bếp- Vietnamese glutinous corn, which is more dense and chewy and less sweet, but any type will work.
• Green onion – Hành lá
• Vegetable oil – Dầu thực vật: Or another neutral oil.
• Monosodium Glutamate (MSG) – Mì chính/bột ngọt: Good old MSG in pure form. MSG is actually used in many snacks and packaged foods, you just don’t know it. Used instead of bouillon when you want to add flavor but not too much salt.
• Salt – Muối: A fine salt is best.

DIRECTIONS

1. Heat grill or pre-heat oven to 200°C
2. If grilling corn: remove husk and silk, and rinse corn.
   If baking corn: remove all except one layer of husk and remove as much of the silk as possible without tearing the last layer of husk.
3. If grilling: grill corn, turning every 5 minutes or so until golden.
   If baking: bake corn (preferably on an oven grill tray) for 20 minutes, turning every 5 minutes or so.
4. Chop green onion. If your green onion stalks are large, I recommend using only the greens, since the white parts will taste very strong and are tougher. If the stalks are thin, you can use both parts.
5. Heat oil in a sauce pan on medium until the oil bubbles rapidly around a wooden spatula or chopsticks.
6. Add in green onion, stirring quickly, then turn off the heat.
7. Add in MSG and 1/4 tsp of salt at a time to taste.
8. If grilling: brush corn with some scallion oil (use the oil only, not scallions) and continue grilling until slightly charred.
   If baking: remove from oven, peel off remaining husk and any silk. Brush with some scallion oil (use the oil only, not scallions) and return to oven on the broil setting. Broil until golden and slightly charred. Optional: if your oven’s broiler setting is not hot enough to char the corn and you have a kitchen torch, finish by torching the corn slightly to give it some smokiness and color.
9. Plate the corn, spoon the scallion oil over the top, and enjoy!

RECIPE VIDEO

COMING SOON!

Bắp nướng mỡ hành • Vietnamese grilled street corn with scallion oil

Recipe by MM Bon Appétit Course: Appetizers, Sides, SnacksCuisine: VietnameseDifficulty: Easy

Makes

2

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Ingredients

• 2 ears 2 fresh corn

• 3 stalks 3 green onion (see Notes)

• 100 ml 100 vegetable oil (or another neutral oil)

• 1/4 tsp 1/4 MSG (optional)

• Fine salt (to taste)

Directions

• Heat grill or pre-heat oven to 200°C
• If grilling corn: remove husk and silk, and rinse corn.
  If baking corn: remove all except one layer of husk and remove as much of the silk as possible without tearing the last layer of husk.
• If grilling corn: grill corn, turning every 5 minutes or so until golden.
  If baking corn: bake corn (preferably on an oven grill tray) for 20 minutes, turning every 5 minutes or so.
• Chop green onion. If your green onion stalks are large, I recommend using only the greens, since the white parts will taste very strong and are tougher. If the stalks are thin, you can use both parts.
• Heat oil in a sauce pan on medium until the oil bubbles rapidly around a wooden spatula or chopsticks.
• Add in green onion, stirring quickly, then turn off the heat.
• Add in MSG and 1/4 tsp of salt at a time to taste.
• If grilling corn: brush corn with some scallion oil (use the oil only, not scallions) and continue grilling until slightly charred.
  If baking corn: remove from oven, peel off remaining husk and any silk. Brush with some scallion oil (use the oil only, not scallions) and return to oven on the broil setting. Broil until golden and slightly charred. Optional: if your oven’s broiler setting is not hot enough to char the corn and you have a kitchen torch, finish by torching the corn slightly to give it some smokiness and color.
• Plate the corn, spoon the scallion oil over the top, and enjoy!

Notes

• Green onion: You will need 3-5 stalks depending on the size and how much you love green onion!

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