Crispy Korean Street Corn “Festival Classic Appetizer”

Allergens

Dairy, Gluten-free (if using gluten-free corn)

Ingredients

• 4 large ears of fresh corn, husks removed and silk removed
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 teaspoon chili flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons honey
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, mix together the mayonnaise, sour cream, chili flakes, garlic powder, onion powder, salt, and pepper to create the base sauce.
3. Brush each ear of corn with the base sauce and sprinkle with Parmesan cheese.
4. Grill the corn for 8 10 minutes, turning every 2 minutes, until the corn is tender and slightly charred.
5. In a small bowl, mix together honey and chili flakes to create the sweet and spicy glaze.
6. Remove the corn from the grill and brush with the honey chili glaze, sprinkle with chopped cilantro, and serve immediately with lime wedges.

Chef’s Insight

Use locally grown corn for the best flavor and support local farmers.

Notes

Feel free to adjust the spice level according to personal preference.