Grilled Corn With Spicy Korean Miso Sauce Recipe

Updated June 05, 2019

Shucking the corn before grilling imparts smoky, charred flavor to the kernels, which you don't get from grilling corn in the husk.
Grilling your corn naked also helps it cook faster.

Grilled corn with a rich and spicy Korean chile sauce.

Recipe Details

Active 30 mins

Total 30 mins

Serves 8 servings

Ingredients

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
While grill preheats, combine miso, gochujang, mayonnaise, lemon juice, half of cilantro, and half of scallions. Whisk until homogeneous. Set aside.
Place corn directly over hot side of fire. If using a coal grill, keep uncovered. If using gas, cover grill when not turning corn. Cook corn, turning every minute or so, until it is well charred on all sides, about 10 minutes total.
Transfer corn to a large bowl. Coat with sauce using a spoon or brush. Transfer to a serving platter. Sprinkle with remaining cilantro and scallions. Serve immediately.

Gochujang is a Korean chile paste that can be found in many Asian markets or ordered online through Amazon.

Nutrition Facts
Servings: 8
Amount per serving
Calories	115
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Sodium 468mg	20%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 3g
Vitamin C 6mg	31%
Calcium 8mg	1%
Iron 1mg	3%
Potassium 198mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)