Maíz a la parrilla vietnamita con aceite de cebollino

Ingredientes

• 2 ears of sweet corn
• 1/4 cup cooking oil ((60ml))
• 1 cup chopped green parts of scallion ((about 50g))
• 1/4 teaspoon salt

Preparación

1. 1

   Remove husks and silk from the corn and soak in a bowl of lightly salted water for about 10-15 minutes.

2. 2

   Place a small saucepan over medium heat. Add oil and wait until it is hot. Drop a piece of sliced scallion into the oil and if it sizzles immediately, the oil is ready. Add the remaining scallions along with the salt. Stir and cook for a few seconds until fragrant and scallions are soft. Transfer the scallion oil mixture to a clean bowl.

3. 3

   Preheat your outdoor grill or grill pan to medium heat. Place corn on the grill and grill for 15-20 minutes until tender, turning every few minutes. Lightly brush the corn with the oil from the scallion oil mixture each time you turn it.

4. 4

   Right before removing the corn from the grill, brush and scatter both the oil and scallion from the mixture onto the corn. Wait for several seconds until you can smell the fragrance of the scallion oil.

5. 5

   Transfer the grilled corn to serving plates and serve right away.