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Elote Inspired Vietnamese Corn Salad
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Mexican Vietnamese
Servings
2-3
Prep Time
10 minutes
Cook Time
10 minutes
Say hello to the corn salad of the summer! This elote-inspired Vietnamese corn salad combines the smoky charred goodness of corn with the vibrant flavors of scallions, cilantro, and Red Boat fish sauce. Topped with a squeeze of lime and a sprinkle of parmesan, it's the perfect balance of citrus and umami. Serve this up for your next BBQ or picnic, it’ll be a real crowd pleaser!
Ingredients
- 3 ears of corn, husks removed
- 2 scallions, finely sliced
- 3 tbsp oil
- 2 tsp sugar
-
1 tsp Red Boat Fish Sauce
- Juice of ¼ lime
- Parmesan cheese, as desired
- Small bunch of cilantro, finely minced
- Salt, as needed
Directions
In a hot pan or griddle, add your corn. Cook on each side until charred, about 5-7 minutes. Rotate the corn often, so the kernels don’t pop. Once kernels are tender, remove and let cool.
- In a small pot, add neutral oil. Add a scallion white to the oil to check if the oil is hot enough. If the oil around the scallion starts bubbling, it’s ready. Add the rest of the scallions and give it a stir. Saute for 30 seconds to a minute or until fragrant. Turn off the heat and add sugar and Red Boat Fish Sauce. Stir until the sugar dissolves and set aside to cool.
- Carefully cut the kernels off the cob and add it to a bowl, along with the cooled scallion oil, cilantro, lime juice, and parmesan cheese. Stir to combine, salt as needed and enjoy!
Recipe Video
@redboatfishsauce Elote inspired Vietnamese corn salad 🌽 @Trang #summersalad #corn #redboatfishsauce #vietnamesefood ♬ Summer Chill Hip Hop - Vladislav Kurnikov
