Vietnamese Grilled Corn with Scallion Oil: Our Family’s Favorite Summer Staple
Watch full Instagram tutorial reel -here-.
There’s something magical about grilled corn in the summer—the smell of smoke, the sizzle of the grill, and that sweet burst of flavor when you bite into a freshly charred ear. But in our house, we take it one step further: Vietnamese-style, with savory scallion oil drizzled all over. 🌽✨
This isn't just any grilled corn. This is the kind you find on the busy streets of Saigon, sold from smoky roadside grills where vendors baste each cob with a generous spoonful of fragrant mỡ hành—a scallion-infused oil that seeps into every kernel. It’s simple, addictive, and for us, deeply nostalgic.
🌱 A Family Tradition Born From the Streets of Vietnam
Growing up, this dish was a summer staple. My parents would fire up the grill in our backyard, and while the adults prepped lemongrass chicken or pork skewers, I knew the corn was what everyone was secretly waiting for.
My mom used to tell me stories about how their family made it growing up—charred to perfection and glistening with green onion oil.
We’ve made it a tradition ever since. Every summer cookout, every poolside gathering, every family camping trip—this corn is on the menu. Even now, it’s one of the first things I toss on the grill when peak corn season hits.
🇻🇳 What Makes Vietnamese Grilled Corn So Special?
While corn is grilled around the world, what sets the Vietnamese version apart is the scallion oil. Known as mỡ hành, this simple topping of sizzling oil, green onions, and a dash of salt and sugar adds umami depth and a slightly sweet richness. It’s poured over everything in Vietnamese cuisine—grilled meats, rice cakes, noodles—and of course, corn.
The combination of smoky char, juicy sweet corn, and that salty-sweet scallion oil is irresistible. No butter needed.
🧑🍳 How to Make Vietnamese Grilled Corn with Scallion Oil (Recipe for 10 Ears)
This recipe serves a party, or just a family that really, really loves corn.
Ingredients:
10 ears of fresh corn, husked
1 cup neutral oil (light olive oil, canola, or avocado oil)
6–7 stalks of scallions, thinly sliced
1/2 teaspoon sea salt or fine kosher salt
1 teaspoon sugar
1/4 tsp optional MSG
Instructions:
1️⃣ Boil the Corn:
Bring a large pot of water to a boil and cook the corn for about 5–7 minutes, just until tender. Drain and set aside to dry.
2️⃣ Make the Scallion Oil (Mỡ Hành):
In a small saucepan or wok, heat the oil over medium heat. Add the scallions, salt, and sugar. Stir and cook for 1–2 minutes until the scallions are soft and fragrant. Turn off the heat, let slightly cool and set aside or put in a jar
3️⃣ Grill the Corn:
Preheat your grill to medium-high. Place the boiled corn directly over the flame and cook, turning occasionally, until you get those beautiful char marks on all sides (about 5 min or so).
4️⃣ Brush with Scallion Oil:
Using a brush or spoon, coat each cob generously with the scallion oil, making sure you get plenty of those green onion bits on every ear. Don’t worry if the scallions char a little because it’s good with some charred bits on there.
5️⃣ Serve Hot:
Pile them onto a platter, brush on more scallion oil & scallion bits, and serve immediately.