Although this recipe calls for sweet summer corn, you will often find
glutinous, or waxy, corn used on the streets in Vietnam. Glutinous corn, a
high starch corn that is often used to feed livestock, is, well… it’s chewy.
Ngo Nuong & Khoai Nuong
No 157 Chua Lang Street, Dong Da, Hanoi
¼ c butter, unsalted
1 t brown sugar
1 t white pepper
2 t fish sauce
6 scallions, sliced, green parts only
6 ears corn, sweet summer, husked vegetable oil, for
zest of 1 lime (optional)
In small saucepan, melt butter over medium heat. Add
brown sugar and white pepper. Mix until sugar is dissolved.
Reduce to simmer. Add fish sauce and scallions, stirring
until sauce begins to thicken.
Baste corn with scallion butter. Cook on open grill, high
heat. Continue to baste corn while turning every 2-3
minutes until kernels are tender and charred. Remove from
grill. Drizzle with remaining scallion butter. Sprinkle with
lime zest. Serve.