Vietnamese Street Corn- “Bap Nuong” Recipe
Nothing says summer like grilled corn and to add some Vietnamese flair, I slathered it in a seasoned mayo cream and garnished it with mỡ hành, a popular Vietnamese relish made by lightly frying scallions in oil aka “scallion fat”, fresh cilantro, black pepper, and a dusting of parmesan cheese and smoked paprika.
Since it’s been so hot lately I made these bad boys on a cast iron skillet but they can most definitely be made on the grill as well!
I’m allergic to peanuts so I’m opting for these to not be garnished with crushed peanuts as you would sometimes see with Vietnamese street corn.
INGREDIENTS
6 ears of corn, shucked and fibers removed
MAYO CREAM
2 tbsp mayonnaise
1 tbsp sour cream
1/2 tsp fish sauce
1/2 tsp sugar
1/16 tsp salt
1 tsp lime juice
SCALLION OIL
See recipe -here-
GARNISH
Grated parmesan cheese
Pinch of smoked paprika
Pinch of black pepper
Finely chopped cilantro, 1 bunch
2 limes (quartered or six'ed)
PREPARATION
Steam corn until almost cooked, almost 5-10 min, then submerge into an ice bath.
Make scallion oil, see recipe -here-
Remove corn husks, snap in half, then grill/cook corn. Use a cast iron pan or grill by turning frequently (do not burn) until the corn is slightly browned and heated through with some nice charring to some ear kernels.
Meanwhile combine the mayo, sour cream fish sauce, sugar and lime juice in a small bowl and whisk until smooth and set aside (add more fish sauce to taste if you like it more savory and with more umami- up to 1 tsp).
Let corn cool for a couple minutes then slather warm grilled corn with the mayo cream mixture, then sprinkle or lather corn with parmesan cheese (depending on how cheesy you want it, I just sprinkled some on top which was the perfect amount for my taste).
Spoon on some cooked scallions onto corn, then sprinkle a little fresh cilantro, and fresh pinch of black pepper & smoked paprika.
Sprinkle/squeeze some fresh lime juice over the corn and serve with few lime wedges.