Note: Gochujang is a Korean chili paste that can be found in many Asian markets or ordered online through Amazon.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Grilled Corn with Spicy Korean Miso Sauce
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|This recipe appears in:||The Food Lab: Three Ways to Grill Corn Corn Week: Grilled Corn with Spicy Korean Miso Sauce|
- 2 tablespoons white miso paste
- 2 tablespoons gochujang (see note above)
- 2 tablespoons mayonnaise
- 1 tablespoon juice from 1 lemon
- 1/4 cup roughly chopped fresh cilantro leaves
- 1/4 cup finely sliced scallions
- 8 ears corn, shucked
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
While grill preheats, combine miso, gochujang, mayonnaise, lemon juice, half of cilantro, and half of scallions. Whisk until homogenous. Set aside.
Place corn directly over hot side of fire. If using coal grill, keep uncovered. If using gas, cover when not turning corn. Cook the corn, turning every minute or so until it is well charred on all sides, about 10 minutes total.
Transfer corn to a large bowl. Coat with sauce using a spoon or a brush. Transfer to a serving platter. Sprinkle with remaining cilantro and scallions. Serve immediately.