Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Grilled Corn with Charred Scallion Butter
This classic Vietnamese street food features tender sweet corn grilled to perfection and brushed with a savory charred scallion and garlic butter. The corn is finished with a sprinkle of salt and a drizzle of lime juice, creating a simple yet incredibly flavorful side dish that captures the essence of Vietnamese cuisine.
35 min
Easy
4 servings
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Taste Profile
Sweet6/10
Salty4/10
Sour3/10
Umami5/10
Spicy1/10
🥄 Texture
Kernels are crisp-tender with a pleasant pop, softened slightly by grilling and butter coating. The exterior has intermittent charred, slightly chewy spots while the butter adds a silky, rich mouthfeel.
👃 Aroma
Strong savory aroma of browned butter, charred scallions and toasted garlic with a warm, smoky corn note. A bright citrus top note from the lime lifts the overall fragrance.
🍷 Pairs Well With
A cold light lager or pilsner, or a crisp Sauvignon Blanc; for non-alcoholic pairings, iced jasmine tea or a sparkling lime soda complements the flavors.
🥗 Side Dishes
Vietnamese pickled vegetables (do chua) or a simple nuoc cham cucumber salad, grilled lemongrass chicken or shrimp, and steamed sticky rice or a fresh green papaya salad.
Ingredients(9 items)
- 14 ears corn (husked and cleaned)
- 24 tablespoons butter (unsalted)
- 33 cloves garlic (minced)
- 42 scallions (chopped)
- 51 teaspoon salt
- 61/2 teaspoon black pepper
- 71 lime (cut into wedges)
- 81 tablespoon fish sauce (optional but recommended)
- 91/2 teaspoon sugar
Nutrition Information(per serving)
185
Calories
3.8g
Protein
19.2g
Carbs
12.5g
Fat
Instructions
- 1
Prepare the corn by removing the husks and silk, then rinse thoroughly under cold water and pat dry with paper towels.
- 2
Heat a grill or grill pan to medium-high heat (around 375-400°F). Lightly oil the grill grates to prevent sticking.
- 3
While the grill heats, prepare the scallion butter by melting butter in a small pan over medium heat. Add minced garlic and cook for about 1 minute until fragrant, stirring constantly.
- 4
Add the chopped scallions to the butter and cook for another 2-3 minutes until they begin to char slightly. Season with salt, black pepper, sugar, and fish sauce if using. Remove from heat and set aside.
- 5
Place the corn ears directly on the hot grill grates. Grill for about 3-4 minutes on each side, rotating occasionally, until the corn develops golden-brown char marks and the kernels are tender.
- 6
Once the corn is cooked, immediately brush generously with the warm scallion butter mixture, coating all sides evenly.
- 7
Transfer the grilled corn to a serving plate and squeeze fresh lime juice over each ear just before serving.
- 8
Serve hot while the butter is still melted and the corn is at its peak flavor.
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