By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
32 cal · 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.
Comments
White miso paste and gochujang require a dedicated stop at an Asian market or the specialty aisle at Harris Teeter—not every Food Lion or ALDI carries them reliably in Charlotte—which adds real friction to a weeknight cook. The ingredient list itself is short and cheap once you have those two pastes: corn runs $1–2 an ear at peak season, mayo and lemon are pantry staples, and scallions and cilantro are widely available, bringing the per-serving cost to roughly $1.50–$2. The 30-minute claim is honest if your grill is already hot and corn is husked; budget an extra 10 minutes for prep and char time if starting from cold. This is a crowd-pleasing side that reheats poorly (corn dries out), so plan it for the night you grill, not as a leftover—a real constraint for meal planning.
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