Corn-on-the-Cob With Chilli Butter
By OcadoLife
Published on 20 May 2025
Inspired by the Viet-Tex trend, Thuy Diem Pham – author of Vietnamese Made Easy: Simple, Modern Recipes For Every Day – has cooked up a sizzling side dish for your next barbecue: Corn-on-the-Cob With Chilli Butter. “Corn is a popular Texan side dish and a street-food classic in Vietnam (known as bắp nướng),” she says. “Here, a savoury butter infused with nước mắm (fish sauce), chilli, garlic and lime makes it a bold choice.” Try it alongside the chef’s ‘Honey And Nước Mắm Wings’ and ‘Watermelon, Thai Basil and Mint Salad’ – search the recipes at ocado.com/recipes.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 150g unsalted butter
- 2 tbsp sweet chilli sauce (check for gluten free)
- 1 tbsp fish sauce (check for gluten free)
- 1 tsp garlic granules
- 1 tsp lime juice, plus a few lime wedges for squeezing
- 1 red chilli, finely sliced
- 1 handful coriander stems, finely chopped
- 1 handful chives, finely chopped
- 3 corn-on-the-cobs or 6 cobettes
Method
Step 1
In a small pan over a medium heat, melt the butter with the chilli sauce, fish sauce and garlic granules for 30-45 secs. Take off the heat, then stir in the lime juice, chilli, coriander and chives. Set aside until needed.Step 2
Prepare the barbecue for direct cooking or preheat the grill. Brush the cobs with the melted butter mixture. Cook for 10 mins, turning every few mins for even charring and brushing with more butter as you go, until caramelised. Serve with lime wedges.