Vietnamese Grilled Corn (Bắp Nướng)

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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 flavor experience. This quick and easy 20-minute recipe is one you’ll definitely want to share with family and friends!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 130

Author Jessica Kwon

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

US Customary - Metric

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