Streetside Corn and Chile
One of the best ways to eat corn,
a beloved food in Vietnam, is as a
spoon-able street food.
This is a Viet version of esquites
(Mexican corn salad).
Course: Side Dish
Keyword: chile corn, corn, vietnamese
Servings: 4
Calories: 114kcal
Author: Andrea Nguyen
- 1 1/2 tablespoon unsalted butter or virgin coconut oil
- 2 cups fresh corn kernels
- 1 seeded and chopped fresh chile, such as Fresno or jalapeno
- 2 1/2 teaspoon fish sauce, or 1 1/2 teaspoon Bragg Liquid Aminos or Maggi Seasoning sauce plus 1/4 teaspoon fine sea salt
- Rounded 1/4 teaspoon smoked paprika
- 1 green onion, white and green parts, thinly sliced and separated into rings
- 1 1/2 teaspoon furikake; 3 pieces Korean toasted seaweed, crumbled; or 1/2 sheet sushi nori, toasted and crumbled
In a large skillet over medium-high
heat, melt butter. Add corn and
chile and cook about 2 minutes,
until heated through. Add fish
sauce and smoked paprika and
cook, stirring frequently, 1 to 2 minutes
longer, until corn has cooked
through and developed a spicy and
savory flavor. (In my carbon-steel
skillet, when a couple of kernels
jump and pop, it’s time to move on.)
Remove pan from heat, add
green onion, and stir until softened.
Let cool 3 to 5 minutes, then transfer
to a bowl and top with furikake.
Serve with spoons for each diner
to mix things up, scoop and eat.
Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Sodium: 300mg | Fiber: 2g | Sugar: 2g