Equipment
* optional
Ingredients
Corn
- 4 corn on the cob, shucked and cleaned
Umami Mayonnaise
- 70 g mayonnaise
- 15 ml lime juice, freshly squeezed
- 15 ml fish sauce
- 8 g granulated sugar
Garnish
- 40 g roasted peanuts, roughly chopped
- 15 g fresh cilantro, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 319 kcal
- Protein
- 8 g
- Carbohydrates
- 33 g
- Fat
- 20 g
- Fiber
- 4 g
- Sugar
- 12 g
- Sodium
- 347 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 7 mg
- Potassium
- 502 mg
- Calcium
- 14 mg
- Iron
- 1.5 mg
- Magnesium
- 79 mg
- Phosphorus
- 176 mg
- Zinc
- 1.0 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.12 mg
- Niacin
- 4.1 mg
- Folate
- 76 mcg
- Water
- 125 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat an outdoor grill or indoor grill pan to medium-high heat, targeting approximately 200°C to 230°C (400°F to 450°F).
In a mixing bowl, combine the mayonnaise, fresh lime juice, fish sauce, and granulated sugar. Whisk vigorously until the sugar is fully dissolved and the mixture is completely smooth.
Place the shucked corn directly onto the hot grill grates. Cook, turning occasionally with tongs, until the kernels are tender and charred in spots.
Transfer the hot grilled corn to a serving platter. Immediately brush or spoon the umami mayonnaise generously over all sides of each ear.
Sprinkle the chopped roasted peanuts and fresh cilantro evenly over the mayonnaise-coated corn. Serve immediately while warm.
Chef's Notes
- For the most dynamic flavor, use a high-quality, first-press fish sauce. It provides a cleaner, deeper umami profile that serves as the backbone of the mayonnaise mixture.
- Toast the peanuts lightly in a dry skillet immediately before chopping. The freshly released peanut oils will dramatically elevate the aroma of the finished dish.
- Applying the mayonnaise mixture while the corn is steaming hot is crucial. The residual heat slightly melts the sauce, allowing it to seep between the kernels for maximum flavor in every bite.
- If fresh corn is out of season, you can use frozen on the cob. Boil them until just thawed, thoroughly dry the exterior, and sear quickly in a smoking hot cast iron skillet to mimic grill marks.
Storage
Refrigerator: 3 days — Store the grilled corn and the mayonnaise mixture in separate airtight containers. Do not pre-assemble before storing.
Reheating: Reheat corn gently in the oven at 175C/350F or microwave wrapped in a damp paper towel until warm, then assemble with fresh sauce and garnishes.
Troubleshooting
Mayonnaise mixture is too thin and drips off the corn
Cause: The ratio of liquid (lime juice and fish sauce) to the mayonnaise base was too high, or a low-fat mayonnaise was used.
Fix: Whisk in an additional 15 to 30 grams of mayonnaise until the desired consistency is reached.
Prevention: Measure liquids precisely and whisk them into the mayonnaise gradually.
Corn is charred on the outside but raw and starchy inside
Cause: Grill temperature was too high, burning the exterior before the heat could penetrate the cob.
Fix: Move the corn to a cooler zone of the grill, close the lid, and let it roast indirectly for an additional 3 to 5 minutes.
Prevention: Maintain a medium-high heat rather than maximum heat, and rotate the corn frequently.
Cultural Context
This recipe marries the techniques of classic Mexican elote with the bold, savory, and tangy flavor profiles of Vietnamese cuisine. It draws inspiration from traditional Vietnamese grilled street corn, known as Bap Nuong Mo Hanh, which is typically brushed with a rich scallion oil, replacing the traditional base with a creamy, nuoc cham infused mayonnaise.
