Serves 8
30 min
Grilled Corn With Spicy Korean Miso Sauce
Recipe GLPR3523413ba69a11
Perfectly grilled corn ears brushed with a bold and spicy Korean-inspired miso sauce blending umami, heat, and bright citrus notes. Topped with fresh cilantro and scallions for a vibrant, herbaceous finish.
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Ingredients
2 tablespoons white miso paste
2 tablespoons gochujang
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup scallions, finely sliced
8 ears fresh corn, shucked
Directions
Preheat your grill to medium-high heat (approximately 400°F).
In a small bowl, whisk together the white miso paste, gochujang, and mayonnaise until well combined and smooth. Stir in the fresh lemon juice until fully incorporated. Set the sauce aside.
Place the shucked corn ears directly on the grill grates. Grill for 12–15 minutes, rotating every 3–4 minutes to achieve even charring on all sides. The kernels should be tender and have light golden-brown spots.
Transfer the grilled corn to a serving platter. Generously brush or spread the miso-gochujang sauce over each ear, coating all sides thoroughly.
Finish by sprinkling the chopped cilantro and sliced scallions evenly over the sauce-coated corn. Serve immediately while warm.
