← Nouns Cooking · Vietnamese

Ingredients

• 4 corn on the cob, husks removed
• 6 spring onions, green parts, thinly sliced (about 1 cup)
• 80 ml neutral oil
• ¼ tsp Salt
• ¼ tsp Sugar
• 2 tbsp Crispy fried shallots (optional)

Method

1. Heat a barbecue or griddle pan to medium-high. Grill the corn for 12–15 min, turning every few minutes, until tender and charred in spots.
2. Meanwhile, put the spring onion, salt and sugar in a heatproof bowl. Heat the oil in a small pan until shimmering and a slice of spring onion sizzles instantly.
3. Pour the hot oil over the spring onion. It will hiss and turn bright green; stir well.
4. Brush the corn all over with the spring onion oil and return it to the grill for 1–2 minutes so it sizzles. Brush again, sprinkle with fried shallots and serve hot.

Tips

• Leftover scallion oil is liquid gold on rice, noodles or grilled meat; keep it in the fridge for up to a week.

Sources

Written in our own words after cross-checking these recipes:

Delightful Plate Vicky Pham