Corn on the Cob With Lime, Fish Sauce and Peanuts

By Emily Fleischaker

Corn on the Cob With Lime, Fish Sauce and Peanuts
Ryan Liebe for The New York Times
Total Time
15 minutes
Rating
4(149)
Comments
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As this recipe proves, lime juice, fish sauce and sugar is a powerful combination you should commit to memory. Traditionally, those three ingredients form the base of several classic Thai and Vietnamese sauces like nuoc cham and nam pla prik. The mayonnaise here is barely noticeable, but it serves an important role in helping the flavors adhere to the corn. The cilantro is optional so no one will throw a fit.

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Ingredients

Yield:4 servings
  • 4ears fresh corn, shucked
  • 1lime
  • 6tablespoons mayonnaise
  • 2teaspoons fish sauce
  • ½teaspoon granulated sugar
  • ½ to ¾cup finely chopped unsalted roasted peanuts
  • 3tablespoons chopped fresh cilantro (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

375 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 14 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 10 grams protein; 381 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

  2. Step 2

    Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.

  3. Step 3

    Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.

Ratings

4 out of 5
149 user ratings
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Comments

Izzy

Made this exactly as written but with vegenaise instead of mayo bc that’s what we had. 1/2 cup peanuts is way too much so maybe do 1/4 cup. And I used a mortar and pestle to grind them instead of actually chopping. It was delicious!!

Linda Dietrich

Love Corn on the Cob seasoned anyway

Hal

To brighten the Thai flavors and add a greater depth of flavor to this, I incorporate a couple finely diced Thai bird eye chilies and fresh, chopped mint & cilantro that is folded into the recipes existing mayo mixture.

Linda

This was ok. I did decrease the Mayo and replaced some of it with sour cream which another reader suggested. Even decreased, it was still a lot. Lime and peanuts are key. Fun idea but I won’t keep the recipe.

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