This Vietnamese Grilled Corn with Scallion Oil (Bắp nướng mỡ hành) is an excellent side to any meal, from daily dinners to backyard BBQ. Just a little char and some scallion oil will enhance the sweetness of corn a lot.
Grilling is one of the best ways to enjoy fresh sweet corn. I have shared several popular Vietnamese dishes using corn before, including chicken corn soup, sautéed corn and sweet corn pudding. And today’s recipe is another super easy and well-loved street food dish here: grilled corn with scallion oil. We call it “bắp nướng mỡ hành“.
In this dish, the grilled corn is sweet and juicy with a light char. Then we slather it with some flavorful scallion oil which takes just a few seconds to prepare.
This Vietnamese grilled corn recipe requires just a handful of ingredients:
- ears of sweet corn
- chopped scallion
- vegetable oil
You can grill the whole corn on the cob or chop it into shorter sections. I use a stovetop grill pan, so I prefer to cut the corn into 2-inch long sections and then chop in half. Please feel free to leave it whole or chop it however you want, or grill it whole and then chop before serving.
Making Scallion Oil
Scallion oil is a great addition to many Vietnamese grilled dishes, such as grilled pork chops, grilled eggplant, and grilled shellfish. Simply heat some cooking oil until hot, then add chopped scallion.
The oil should be hot enough so that once added, the scallion would sizzle immediately. Then cook for a few seconds to soften the scallion, and transfer the oil mixture to a clean bowl right away when the scallion is still vibrant green.
Making Vietnamese Grilled Corn
I like to soak the corn in lightly salted water for about 10-15 minutes. This helps the corn not dry out too fast when we grill. After that, grill the corn over medium heat, turning every few minutes for even cooking. Brush the corn with a bit of oil from the scallion oil mixture each time you turn.
Right before removing the corn from the grill, brush and scatter both the oil and scallion from the mixture onto the corn. Wait for several seconds until you can smell the fragrance of the scallion oil.
It’s now time to transfer to serving plates and enjoy!
Other grilling recipes you may want to try:
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Vietnamese Grilled Corn with Scallion Oil (Bap Nuong Mo Hanh)
- 2 ears of sweet corn
- 1/4 cup cooking oil (60ml)
- 1 cup chopped green parts of scallion (about 50g)
- 1/4 teaspoon salt
- Remove husks and silk from the corn and soak in a bowl of lightly salted water for about 10-15 minutes.
- Place a small saucepan over medium heat. Add oil and wait until it is hot. Drop a piece of sliced scallion into the oil and if it sizzles immediately, the oil is ready. Add the remaining scallions along with the salt. Stir and cook for a few seconds until fragrant and scallions are soft. Transfer the scallion oil mixture to a clean bowl.
- Preheat your outdoor grill or grill pan to medium heat. Place corn on the grill and grill for 15-20 minutes until tender, turning every few minutes. Lightly brush the corn with the oil from the scallion oil mixture each time you turn it.
- Right before removing the corn from the grill, brush and scatter both the oil and scallion from the mixture onto the corn. Wait for several seconds until you can smell the fragrance of the scallion oil.
- Transfer the grilled corn to serving plates and serve right away.
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