Vietnamese Grilled Corn on the Cob (Bắp Nướng Mỡ Hành)

This is Vietnamese street food from friend and Chef Kevin Do. Bắp Nướng Mỡ Hành is the late-night grilled corn you find at vendor carts in Saigon, Hanoi, and pretty much everywhere in between. Corn gets charred hard over hot coals, then drowned in scallion oil and brushed with a sticky fish sauce glaze that caramelizes in the last two minutes. Sweet, savory, smoky, allium-forward.

The technique splits depending on the corn you've got. Vietnamese waxy corn (sometimes sold as glutinous or sticky corn) goes naked on the grates and chars directly. American sweet corn gets steamed in its husks first, then peeled back for the char. Either way works. The scallion oil and the glaze do the rest.

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Prep 15m
Cook 15m
Total 30m
Serves 6
Difficulty Intermediate
Equipment Thaan Grill, small pot, bowl

Ingredients

Instructions

  1. In a small bowl, whisk the sugar into the warm water until dissolved, then stir in the fish sauce, lime juice, garlic, and chilies. Set aside.
  2. Put the sliced scallions, salt, sugar, and MSG in a heatproof bowl. Heat the neutral oil in a saucepan until it shimmers, then carefully pour it over the scallions and stir.
  3. Fire up your grill for high, direct heat over charcoal. Get the grates screaming hot before the corn goes down.
  4. If using Vietnamese waxy corn, husk it completely and grill directly over the fire for 12 to 15 minutes, turning often, until well charred. If using American sweet corn, peel back the husks to remove the silk, pull the husks back up, and grill for 8 to 10 minutes to steam. Then peel the husks all the way back and grill the bare corn for 4 to 5 minutes to char.
  5. During the last 2 minutes of grilling, brush the fish sauce glaze over the corn so it caramelizes.
  6. Pull the corn off the heat and immediately spoon the scallion oil over the hot cobs. Serve.

Frequently asked

Can I use American sweet corn for Bắp Nướng Mỡ Hành?

Yes. American sweet corn works well with a technique adjustment. Steam the corn in its husks for 8 to 10 minutes first to cook it through, then peel the husks back and char the bare corn for 4 to 5 minutes. Vietnamese waxy corn is denser and starchier, which is why it goes directly on the grates without the steam phase.

How long does it take to grill corn on a charcoal grill?

About 12 to 15 minutes either way. Vietnamese waxy corn goes directly on the grates and chars across the whole surface in that time. American sweet corn takes 8 to 10 minutes in the husks (steaming) plus 4 to 5 minutes bare on the grates (charring). Look for blackened spots across most of the kernels before pulling it off.

What is mỡ hành?

Mỡ hành is a Vietnamese scallion oil made by pouring hot neutral oil over finely sliced scallions. The heat just barely cooks the scallions and pulls the allium flavor into the oil. It's used as a topping for grilled meats, seafood, rice, and vegetables. Slightly salty, slightly sweet, sharp green.