My 1-Ingredient Upgrade for Better Grilled Corn

I was around 10 years old when I attended a Vietnamese barbecue in Montreal, where the grilled corn—not the Vietnamese pork chops or sugar cane shrimp—was the best dish. I’m sure that corn awakened my tastebuds and set me on my current career path in the food world.

I also learned that day that Canadian mosquitoes love me, but the corn, in particular, stands out in my memory. It was unforgettable—so sweet and juicy, with all its natural goodness amplified by one simple addition: fish sauce.

I vividly remember seeing an uncle generously brush fish sauce over buttered corn because the act felt strange to me as a child. Growing up half-Vietnamese, I had eaten my fair share of fish sauce in phở, nước mắm chấm (Vietnamese dipping sauce), papaya salads, and Vietnamese pork chops.

I had never thought of using fish sauce—so salty, fishy, and umami-packed—to season corn, a sweet, starchy veggie. I realize now that it’s all about a balance of flavors. Corn’s sweetness harmonizes perfectly with the savory notes of fish sauce.

You don’t need to attend a Vietnamese barbecue to try this upgraded corn (though I recommend befriending Vietnamese people if you don’t have any yet because their barbecues are the best, and they will always feed you). It’s super easy to recreate at home.

How To Season Your Corn on the Cob With Fish Sauce

Start with fresh corn on the cob (I love the summer bicolor versions because they’re the sweetest), unsalted butter, and a bottle of fish sauce. My Vietnamese granny, aunties, and I all recommend the Three Crabs brand.

Use a pastry brush to coat the corn generously with a layer of fish sauce. Then rub softened unsalted butter or oil over the seasoned corn. Brush the fish sauce over the corn a second time, then grill it as you normally would. You can also repeat these steps and roast the corn in the oven on a grill pan or cook it in an air fryer. 

Alternatively, pan-fry or sear the seasoned and buttered corn in a skillet until golden brown on all sides. This trick also works if you prefer to microwave or steam the corn. However, if you plan to boil the corn, it’s best to season it with fish sauce and a drizzle of melted butter after it’s cooked. Boiling the corn will wash the seasoning right off.

While I love to keep my corn simple with just fish sauce and butter, you can add garnishes like grated hard cheese, minced garlic, chopped chives or scallions, or sesame seeds.

Each bite of juicy corn has an umami punch and a subtle sweetness that only fish sauce can impart. I promise you won’t be able to put it down, like 10-year-old me who kept both hands busy with that delicious corn rather than swatting away pesky mosquitos.