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chile corn
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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.


Vietnamese food any day
Reprinted with permission from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen, copyright © 2019 Published by Ten Speed Press, an imprint of Penguin Random House.” Photography credit: Aubrie Pick © 2019


Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Sodium: 300mg | Fiber: 2g | Sugar: 2g