Spicy Korean Street Corn on the Cob
Discover this iconic fusion dish that combines the best of American street food with bold Korean flavors. Spicy Korean Street Corn on the Cob will be a hit at any gathering or festival!
Allergens
Eggs (mayonnaise), Wheat (breadcrumbs)
Ingredients
- 4 large ears of corn, shucked 1/2 cup mayonnaise 2 tablespoons gochujang (Korean chili paste) 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon sugar Salt and black pepper, to taste 4 tablespoons unsalted butter, melted 1/4 cup grated Parmesan cheese 1/4 cup breadcrumbs
Instructions
- Preheat the grill to medium high heat (approximately 350°F).
- In a small bowl, whisk together mayonnaise, gochujang, soy sauce, rice vinegar, sugar, salt, and black pepper. Set aside.
- Brush each ear of corn with melted butter, ensuring it's evenly coated. Sprinkle the Parmesan cheese and breadcrumbs over each cob.
- Place the seasoned cobs on the preheated grill and cook for 6 8 minutes per side or until golden brown and slightly charred.
- Remove the corn from the grill and brush generously with the spicy Korean seasoning.
Chef’s Insight
The combination of sweet corn, spicy Korean seasoning, and smoky grill flavors creates a harmonious explosion of taste and texture, making this dish an unforgettable experience for your guests.
Notes
Serve with a side of Korean kimchi for an extra burst of flavor and traditional touch.