If you are looking for a quick and flavorful snack, try bắp xào bơ trứng muối (Vietnamese butter corn with salted egg yolks). This popular Vietnamese-inspired snack combines sweet corn, rich butter, and creamy salted egg yolks.
This easy corn snack requires only a few ingredients and takes approximately 20 minutes to prepare. It is warm, buttery, slightly sweet, and full of flavor—perfect for an afternoon snack, a movie night, or a simple appetizer to share with family.
What Is Vietnamese Butter Corn?
Butter corn, known as bắp xào bơ in Vietnamese, is a popular street-food snack. The traditional version usually combines sweet corn, butter, green onions, and sometimes dried shrimp. This Vietnamese butter corn is warm, buttery, slightly sweet, and full of flavor.
This recipe adds mashed salted egg yolks to create a richer and creamier coating. The natural sweetness of the corn balances the salty, savory flavor of the egg yolks beautifully.
Ingredients
- 3 cups sweet corn kernels
- 4 cooked salted duck egg yolks
- 2 tablespoons unsalted butter
- 2 green onions, finely chopped
- 1 teaspoon sugar, or to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon water or milk, if needed
- Optional: chili flakes or chili sauce for serving
You may use fresh, frozen, or canned corn. If using canned corn, drain it thoroughly. If using frozen corn, thaw it and remove any excess water before cooking.
How to Make Butter Corn with Salted Egg Yolks
Step 1: Prepare the salted egg yolks
Steam the salted egg yolks for approximately 8–10 minutes, or until fully cooked. Allow them to cool slightly, then mash them finely with a fork.
If you purchase salted egg yolks that are already cooked, you can mash and use them immediately.
Step 2: Cook the corn
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the corn and stir-fry for approximately 3–5 minutes, until it is hot and slightly tender.
Step 3: Make the salted egg yolk coating
Move the corn to one side of the skillet. Add the remaining tablespoon of butter and the mashed salted egg yolks.
Stir the yolks into the melted butter until the mixture becomes smooth and slightly foamy. If it appears too dry, add 1 tablespoon of water or milk.
Step 4: Combine the ingredients
Mix the corn with the salted egg yolk sauce until every kernel is evenly coated. Add the sugar and black pepper, then stir-fry for another 1–2 minutes.
Taste the corn before adding any salt because the salted egg yolks may already provide enough seasoning.
Step 5: Add the green onions
Turn off the heat and stir in the chopped green onions. Transfer the butter corn to a serving bowl and enjoy it while it is warm.
Helpful Tips
- Drain the corn well to prevent the dish from becoming watery.
- Mash the egg yolks finely so they coat the corn evenly.
- Use unsalted butter because salted egg yolks are already salty.
- Add the sugar gradually and adjust it according to the sweetness of the corn.
- Do not cook the green onions for too long. Adding them at the end helps preserve their fresh color and flavor.
- For a spicy version, add chili flakes or serve the corn with chili sauce.
Optional Additions
You can customize this recipe with a few additional ingredients:
- Dried shrimp for extra savory flavor
- Mozzarella cheese for a creamy, stretchy texture
- Crispy fried shallots for added crunch
- Chili flakes for a little heat
- Mayonnaise for an even creamier finish
How to Store Leftovers
This dish tastes best when served immediately. If you have leftovers, place them in an airtight container and refrigerate them for up to two days.
Reheat the corn in a skillet over low heat. Add a small amount of butter or water if the salted egg yolk coating becomes dry.
Final Thoughts
This Vietnamese butter corn with salted egg yolks is simple, rich, and satisfying. The creamy salted egg yolk coating makes ordinary corn feel richer and more special without requiring a complicated recipe.
Serve it warm and enjoy every flavorful bite!
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