Serves 8
30 min
Grilled Corn With Spicy Korean Miso Sauce
Recipe GLPR835656eb927915
Fresh corn grilled to tender perfection and brushed with a vibrant spicy Korean miso sauce made from white miso, gochujang, creamy mayonnaise, and bright lemon juice. Finished with fresh cilantro and scallions for a delicious side dish or light vegetarian meal.
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Ingredients
2 tablespoons White miso paste
2 tablespoons Gochujang
2 tablespoons Mayonnaise
1 tablespoon Lemon juice
¼ cup Fresh cilantro leaves, roughly chopped
¼ cup Scallions, finely sliced
8 Corn ears, shucked
Directions
In a small bowl, whisk together white miso paste, gochujang, mayonnaise, and lemon juice until smooth and well combined. Set the sauce aside.
Preheat your grill to medium-high heat, about 400°F.
Place the shucked corn ears directly on the grill grates. Cook for 12-15 minutes, turning occasionally with tongs, until the corn is tender and lightly charred in spots.
Transfer the grilled corn to a serving platter. While still warm, brush each ear generously with the spicy miso sauce on all sides.
Top the sauced corn with the reserved fresh cilantro and sliced scallions. Serve immediately.
