When my mother-in-law was a young girl growing up in Vietnam, she would sell corn from a corn stand much like a hot dog stand. Instead of hot dogs, she’d fire grill corn-on-the-cob and instead of ketchup and mustard, folks would slather on as much green onion oil as they wanted. The sweetness of roasted corn contrasted with the savoury flavors of green onions, Thai red chili and fish sauce is something not to be missed.
ears fresh corn on the cob
neutral oil such as grapeseed or rice bran
On the barbecue or in a cast iron grill pan, grill the corn over medium to medium high heat until the corn deepens in colour and the kernels turn toasty brown.
Heat up the oil in a small deep sauce pot over medium high heat until the oil is hot and shimmery. Move the pot off the burner and add the green onions. Be careful! The onions will splatter. Stir and when the onions have calmed down a bit, add the chili and stir in the fish sauce.
When the corn is slightly charred, immediately spoon on the green onion oil to taste and enjoy! If you prefer corn off the cob, go ahead and carefully cut the kernels off and then mix with the green onion oil.
Note: This will make more green onion oil than needed. It is delicious on vegetables, eggs or even tossed with noodles.
Obsessed with food, photography, good design, potatoes and noodles. Recipes and ramblings at www.iamafoodblog.com. My first book, Easy Gourmet is coming out September 2nd, 2014 and is available for preorder on Amazon!