Vietnamese-Inspired Corn on the Cob Recipe

Grilled corn with scallions

If you like Nước chấm (the dipping sauce that comes on the side of Vietnamese spring rolls and vermicelli dishes) you'll love this inventive take on corn on the cob. Inspired by the complex flavors of Vietnamese cuisine, it features a tiny splash of fish sauce to bring out new depths of flavor in fire-grilled corn. 


  • 4 ears of corn, husked
  • 4 tablespoons neutral cooking oil (such as vegetable or canola oil)
  • 1 teaspoon fish sauce
  • 3 teaspoons granulated sugar
  • 3 green onions, finely chopped
  • Optional: lime wedges for serving


  1. Brush the ears of corn with 1 tablespoon of neutral cooking oil, ensuring they are evenly coated.
  2. Grill husked corn over direct medium-high heat.
  3. Grill corn, turning occasionally, until the kernels are tender and slightly charred, about 10-12 minutes.
  4. While the corn is grilling, in a small bowl, mix together the remaining 3 tablespoons of neutral cooking oil, fish sauce, green onions and granulated sugar until the sugar has dissolved. Set it aside so that the flavors can meld together.
  5. Once the corn is cooked, remove it from the grill and brush the sauce generously over each ear of corn.
  6. Serve immediately and enjoy the sweet, savory, and slightly tangy flavors of this delicious dish!

This recipe is sure to be a hit at your next barbecue or summer gathering. Enjoy the burst of Vietnamese-inspired flavors with each bite of sweet corn!

Recipe adapted from Thao Thai on The Kitchn