Korean BBQ Taco Truck Street Corn
Discover this scrumptious fusion of flavors with our Korean BBQ Taco Truck Street Corn recipe, a perfect blend of Korean and Mexican street food inspiration.
Allergens
Egg (in mayo), Soy
Ingredients
- 1. 6 ears fresh corn, husked 2. 1/2 cup mayonnaise 3. 2 tablespoons gochujang (Korean red chili paste) 4. 1 tablespoon soy sauce 5. 1 tablespoon lime juice 6. 1 teaspoon sesame oil 7. Salt, to taste 8. Furikake, for sprinkling 9. Fresh cilantro leaves, for garnish
Instructions
- In a medium bowl, combine mayonnaise, gochujang, soy sauce, lime juice, sesame oil and salt. Stir until well combined.
- Preheat a grill or grill pan over medium high heat. Brush corn with some of the marinade, turning to coat all sides evenly.
- Grill corn for about 8 10 minutes, rotating every few minutes to ensure even cooking and browning.
- When corn is cooked through, remove from grill and immediately brush with remaining marinade.
- Sprinkle generously with furikake, and garnish with cilantro leaves.
- Serve hot and enjoy the sizzle!
Chef’s Insight
To add a touch of smokiness, you can grill the marinade-brushed corn and then brush it with more marinade.
Notes
Adjust the spice level to your preference by varying the amount of gochujang.