There's nothing quite like the taste of fresh corn at the height of summer—except, perhaps, Vietnamese Grilled Corn, also known as Bắp Nướng. With just a few pantry staples like fish sauce and green onions, you can transform charred corn on the cob into a mouthwatering experience. This quick and easy 20-minute recipe is one you’ll definitely want to share with family and friends!
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🌽 What Is Bắp Nướng?
In Vietnamese, bắp means corn, and nướng translates to grilled or cooked. As you walk through the streets of Vietnam, it's common to come across vendors grilling fresh corn over an open flame, filling the air with a smoky, enticing aroma. The corn is then brushed with a flavorful mixture of butter or oil, scallions, fish sauce, and sometimes a touch of chili.
With each bite, the sweet corn pairs perfectly with the savory and slightly spicy toppings. Bắp Nướng is more than just a simple snack; it's a delicious introduction to the rich flavors of Vietnamese street food.
Sweet and Simple
Like watermelon and burgers, grilled corn is an absolute summer staple. But if you're looking to take it up a notch, Bắp Nướng is the way to go! This Vietnamese twist on grilled corn transforms the classic with a simple, flavorful condiment called mỡ hành. It's made from scallions, butter, and fish sauce. The result? Sweet, smoky corn slathered in a rich, buttery sauce that’s bursting with umami.
This simple recipe for Vietnamese Grilled Corn is a guaranteed crowd-pleaser at your next BBQ or gathering. And the best part? You don't have to wait for summer to enjoy it - frozen corn on the cob works perfectly too, so you can savor Bắp Nướng all year round.
Pair Bắp Nướng with Vietnamese Egg Rolls (Chả Giò), Xôi Khúc (Vietnamese Sticky Rice and Spinach Balls), or Pâté Chaud for the ultimate Vietnamese street food experience!
Why You'll Love It
- Easy: This Bắp Nướng recipe only needs 4 simple ingredients and 20 minutes to come together! Double or triple it for a big family or holiday event - the time and ingredients won't change!
- Authentic: I grew up enjoying Bắp Nướng with my parents. This recipe stays true to those authentic flavors while adding a few tweaks for extra flavor and consistency. Plus, it got rave reviews from both of them so you know it's good!
- Customizable: This simple recipe is more like a guide. Feel free to use any type of corn you have, grill it indoors or outdoors, and modify the ingredient amounts to your liking.
🧂 Ingredients
- Corn: Fresh corn in the husks will yield the best results. I recommend sweet corn for Bắp Nướng, but any will do. Peel back the husks and remove silk before grilling.
Tip: To select the best corn, look for ears with bright green husks and plump, moist kernels. Check that the silk is golden and sticky, avoiding any that is dry or brown. The kernels should be firm, tightly packed, and evenly spaced. If possible, choose organic corn for fewer pesticides. This ensures you get the freshest, sweetest corn for grilling.
- Butter: The base of our mỡ hành condiment. While a neutral oil is more commonly used, corn and butter are a delicious and classic pairing.
- Green onion: Adds a savory topping to the Vietnamese grilled corn. Make sure to use both the dark and pale green parts.
- Fish sauce: A must-have in almost every Vietnamese recipe. My favorite brand is Red Boat for its simple ingredient list. Each brand varies in concentration and saltiness, so adjust as needed.
Substitutions & Variations
- My parents always have a stash of frozen corn on the cob from the Asian grocery store. These are a great substitute, especially when corn isn't in season. Simply defrost and grill, or boil to cook.
- If you don't have an outdoor grill, no problem! Use a cast iron skillet, griddle pan, or simply char corn over an open flame. Be careful as it can be very smoky so keep windows open and turn on a fan.
- Substitute butter with a neutral oil like avocado, canola, or vegetable oil.
- For additional smokiness, grill the scallions as well. Then thinly slice and add into the butter.
- Add a pinch of white sugar or salt for more flavor in the mỡ hành.
- Want more toppings on your Bắp Nướng? Try fried shallots, crispy onion or jalapeno, dried shrimp, cilantro, lime, or fresh red chili.
👩🏻🍳 How To Make Vietnamese Grilled Corn
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, grill the corn on the cob. Start by preheat your BBQ to 375-400℉. Lightly oil the grate and grill the corn over direct heat, covered, for about 10-15 minutes, rotating every few minutes.
Once the corn is charred all over, transfer to a serving plate.
STEP TWO: Meanwhile, melt butter in the microwave until lightly frothy. You could also melt it over medium-low heat on the stovetop.
STEP THREE: Then add the sliced scallion and fish sauce. Either microwave in short intervals or stir over medium-low heat on the stovetop, until the green onion has softened.
STEP FOUR: To serve Bắp Nướng, brushed the grilled corn with the butter mixture and serve warm.
💭 Top Tips
- Buy corn fresh: If possible, purchase your ears of corn 1-2 days before you plan to make Bắp Nướng. Fresh corn is best used within a few days for optimal sweetness and flavor.
- Grill over direct heat: For the best char, lightly oil the grates and grill the corn directly over medium-heat heat. Cover the lid while cooking to infuse smoky flavor in the cobs.
- Dress right before serving: For the best flavor, serve the grilled corn hot or warm and brush with the scallion condiment right before. Make sure to keep any extra mỡ hành on the side so you can spoon some onto every bite.
- Save the scallion dressing: Make a double or triple batch of the green onion and butter mixture, and use extras to drizzle onto eggs, rice, Thit Nuong (Vietnamese Pork Skewers), fried rice, or bánh mì (Vietnamese bread). Mỡ hành is a popular dressing for a variety of dishes!
🥡 Storing & Freezing
Storing: Store your Vietnamese Grilled Corn and scallion oil separately, if possible. Let the corn cool completely, then either wrap tightly in foil or plastic wrap or place into an air-tight container. Store in the fridge for up to 4 days. The scallion condiment can be stored in an air-tight container in the fridge for up to 1 week.
Freezing: For long-term storage, wrap the grilled corn in foil or plastic wrap and place into air-tight freezer bags or containers. Alternatively, you could also cut off the kernels to save space. Remove as much air as possible and store in the freezer for up to 6 months.
Reheating: To reheat Bắp Nướng, you can use a grill, oven, or microwave.
- Grill: Preheat your grill to medium-high, and heat the corn, turning occasionally, for about 5-10 minutes.
- Oven: Preheat to 375°F (190°C), wrap the corn in aluminum foil, and heat it on a baking sheet for 10-15 minutes. Optionally, unwrap and broil for a few minutes to add some char.
- Microwave: Wrap the corn in a damp paper towel and heat on high for 1-2 minutes.
Make Ahead: You can make the scallion condiment for Bắp Nướng up to 3 months in advance. Simply whisk together softened (room temperature) butter, green onion, and fish sauce. Wrap in plastic wrap and freeze. Slice off pieces as needed and melt to drizzle over Vietnamese Grilled Corn.
You could also grill corn in advance and freeze using the directions above.
📖 Recipe FAQs
Grilled corn is done when the kernels are tender and have a nice, golden-brown char. You should see some caramelization and a few darkened spots on the corn. To check for doneness, you can pierce a kernel with a fork or knife; it should be juicy and easy to cut through. If needed, continue grilling for a few more minutes, turning occasionally, until the corn reaches the desired level of char and tenderness.
Grilled corn may become chewy if it's overcooked, as the kernels can become tough and dry. Another common reason is using corn that is not fully ripe or has been stored for too long, leading to a less tender texture.
You can make Vietnamese grilled corn without a grill by using your oven or stovetop. For the oven, preheat it to 450°F (230°C), place the corn on a baking sheet, and roast for about 20-25 minutes, turning occasionally, until the kernels are tender and charred. On the stovetop, use a cast-iron skillet or grill pan over medium-high heat, cooking the corn while turning regularly to achieve a charred effect. Both methods mimic the grilling process and can give you delicious, grilled-like corn.
🍽 Looking For More Vietnamese Recipes?
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📋 Recipe
Vietnamese Grilled Corn (Bắp Nướng)
Ingredients
- 4-6 corn on the cob husks removed
- 2 tablespoon unsalted butter
- 2-4 green onion thinly sliced; about ¼ cup
- ½ teaspoon fish sauce
Instructions
- Preheat your BBQ grill to 375-400℉.
- Lightly oil the grates. Then grill corn directly over high heat for 10-15 minutes, rotating every few minutes until charred all over.
- Meanwhile, microwave butter in 10-20 second intervals until melted and lightly frothy. Add the green onion and fish sauce and mix well. Then microwave for an additional 10-20 seconds until onion is bright green and wilted slightly. Stovetop method: Melt butter in a small pot over medium-low heat until frothy. Turn heat down to the lowest setting and add green onion and fish sauce. Stir for 1-2 minutes until green onion has softened.
- Transfer grilled corn to a serving plate. Brush all sides generously with butter mixture and serve any extra on the side. Serve immediately.
Notes
- To cook indoors: Use a cast iron skillet, griddle pan, or simply char corn over an open flame. Be careful as it can be very smoky so keep windows open and turn on a fan.
- Substitutions:
- Substitute butter with a neutral oil like avocado, canola, or vegetable oil.
- My parents always have a stash of frozen corn on the cob from the Asian grocery store. These are a great substitute, especially when corn isn't in season. Simply defrost and grill, or boil to cook.
- Add a pinch of white sugar or salt for more flavor in the mỡ hành.
Nutrition
Recipe by Jessica (Balance with Jess) | Photography by Creating Kaitlin
Jessica