Serves 4
35 min
My Grandmother's Vietnamese Corn with Scallion Oil
Recipe GLPR04c2667d8f6635
Fresh corn ears boiled until tender, then drizzled with a fragrant warm oil infused with caramelized scallions and enhanced with fish sauce and sugar. This simple yet elegant dish captures the essence of summer with its sweet corn and aromatic scallion oil that brings out the natural flavors of the corn.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 ears Fresh corn ears, husked and cleaned
3 medium Medium scallions, white and light green parts thinly sliced
⅓ cup Neutral oil such as canola or vegetable oil
1 tablespoon Granulated sugar
1 teaspoon Fish sauce
Directions
Fill a large pot with water and bring it to a boil. Add the husked corn ears and cook for 12–15 minutes, until the kernels are tender and cooked through. Drain the corn and place on a serving plate.
While the corn cooks, heat the neutral oil in a small saucepan over medium heat. Once warm, add the sliced scallions and stir occasionally for 3–4 minutes until they become fragrant and begin to soften and caramelize slightly.
Remove the pan from heat and stir in the granulated sugar and fish sauce until fully dissolved and combined. Let the scallion oil cool for 1–2 minutes while still warm.
Pour the warm scallion oil mixture evenly over the boiled corn ears, making sure to distribute the scallions and oil well. Serve immediately and enjoy the aromatic, flavorful dish.
