Thai Street Corn: Arnold Myint’s Nostalgic Twist on a Street-Food Classic

When it comes to fusing nostalgia with bold flavors, Nashville chef Arnold Myint has it down to an art. Known for his playful palate and his drag-queen alter ego, Suzy Wong, Arnold brings whimsy and warmth to every dish … especially those inspired by his family’s roots in Thailand.

His newest cookbook, Family Thai, captures that spirit in recipes that are approachable, colorful, and rooted in memory. One of the standouts? Thai Street Corn, a tasty take on a global favorite that’s equal parts comfort food and culinary adventure. If you think corn is solely a summer dish, think again!

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For Arnold, corn isn’t just a side dish; it’s a link to childhood vacations in Thailand. “Thai street corn is the ultimate childhood happy place treat for me,” he tells us. “I fondly remember walking around the markets in Thailand, enjoying cups of corn kernels tossed in the sweet and salty butter. For my slightly elevated adaptation, the recipe in my book can definitely be a stand-alone dish at a cocktail party or fun bar snack. It’s also a perfect pairing for a heartier meal like a grilled steak dinner. And, in actuality, the compound butter recipe would be an incredible accoutrement for the steak itself.”

Arnold also grew up savoring Mexican-style elote, the grilled corn-on-a-stick street food coated in mayonnaise, cheese, and chile. His Thai Street Corn marries the best of both worlds, delivering the creamy, spicy satisfaction of elote with the bright, aromatic depth of Thai cooking.

Fresh ears of corn are soaked overnight in a warm brine of sugar and salt, a clever technique that infuses each kernel with gentle seasoning before it ever hits the heat. “Trust me, it makes a difference,” Arnold insists.

And he’s right.

The corn emerges plumper, juicier, and ready to absorb the magic of what comes next: his Coconut Red Curry Butter, which he describes as a “Thai-ed-up” version of compound butter. It’s a pantry-friendly way to channel Southeast Asian flavor without needing a long list of specialty ingredients.

From there, the toppings push the dish from simple to show-stopping. Served in bite-sized rounds rather than whole cobs, the presentation nods to street vendors’ practicality while making it perfect for sharing at cookouts, parties, or casual dinners.

In the book, Arnold invites readers to cook with curiosity rather than rigid precision, encouraging experimentation and connection through food. Thai Street Corn embodies that invitation: a reminder that recipes are meant to be personal. Want it spicier? Add more curry paste. Prefer a lighter touch? Swap in olive oil for part of the butter. There’s no wrong way to make it your own — just make it with love!

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Thai Street Corn

Arnold Myint

From Arnold Myint's Family Thai cookbook, this Thai Street Corn pairs smoky sweetness with coconut red curry butter and a bright hit of lime.

5 from 2 votes

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Ingredients

  

Corn

• 3 quarts warm water  (2.8 liters)
• 3 tbs sugar
• 4 tsp kosher salt
• 6 ears corn (medium) husks removed
• 1 tbsp neutral oil, like sunflower

Red Curry Butter

• 1 tbsp red curry paste
• 1 tbsp coconut milk
• 1 cup unsalted butter (2 sticks / 225 g) at room temperature
• 4 sprigs fresh cilantro leaves and stems, chopped
• 1 tsp sugar
• 1/2 tsp kosher salt

Prik Pohn

• 6 cups dried Thai chiles

For Serving

• 2 scallions green and white parts, thinly sliced
• 1 tsp Prik Pohn Alternatively, use crushed dried Thai chile, about two chiles 
• 1 tbsp sweetened coconut flakes
• 2 limes cut into wedges or "cheeks"
• Fresno chiles thinly sliced
• popcorn a handful

Instructions

 

Brine the Corn

• Pour the water into a large stockpot and add the sugar and salt.
• Add the corn, place a plate on top to keep the corn submerged, and allow the ears to soak in the refrigerator for at least 12 hours up to 24 hours.
• Remove the corn from the brine and pat dry with paper towels.

Red Curry Butter

• In a medium bowl, whisk the red curry paste and coconut milk.
• Stir in the butter, cilantro, sugar, and salt. If you’re not using it immediately, cover and refrigerate until 30 minutes before use (you want the butter to be soft and spreadable, not melted).

Prik Pohn

• Preheat the oven to 250°F (120°C). Spread the chiles evenly on a baking sheet. Toast until very fragrant and crisp, 15 to 25 minutes.
• Remove from heat and let cool. In a mortar with a pestle, spice grinder, or food processor, grind the toasted chiles, in batches if necessary, until coarsely ground into small flakes.
• Store in an airtight container (like a lidded glass jar) for up to six months.

Cook the Corn

• Adjust a rack 5 to 6 inches (12 to 15 cm) from your oven’s heat source and preheat the broiler to high.
• Lightly coat the corn with the oil and place it on a baking pan in a single layer. Broil until the corn begins to brown and char, about 4 minutes.
• Carefully rotate the corn and continue to broil until browned all over, about another 4 minutes.
• Remove and, using a towel to hold the corn, slice the ears into 1-inch (2.5 cm) pieces and transfer to a serving platter.

To Serve

• Dollop the pieces with the red curry butter and sprinkle with the scallions, prik pohn, coconut, Fresno chiles, and popcorn. Serve immediately with lime cheeks on the side.

Notes

Recipe excerpted with permission from Arnold Myint's Family Thai cookbook.

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