Sticky Korean Griddled Corn
Inspired by an absolutely incredible NYT recipe by J. Kenji López-Alt, this Korean gochugaru-flavoured honey butter-griddled corn is absolutely luxurious. Sweet, savoury, sticky and buttery, serve it with everything! We honestly can’t get enough.
Have you ever grilled corn on the cob? If you haven’t tried it before, you are in for a treat, and if you have – you’re also in for a treat! This is a grilled corn recipe unlike any other. Featuring a sticky, spicy gochujang and honey butter glaze, this corn is smoky, charred, and rich in flavour.
So, you might be wondering, what goes into such a tasty recipe? In truth, this recipe is as simple as it gets. To get started, you will need only simple supermarket ingredients you likely already have at home.
Essential ingredients
Corn
Use fresh, whole (‘unshucked’) corn or corn on the cob.
Butter
Fresh and unsalted is ideal here. If you only have salted, simply lower the salt used in the recipe to taste.
Honey
Any pure honey will do here. Try experimenting with different kinds of honey, or use your favourite.
Red chilli flakes
We’ve used gochugaru, or mild Korean red pepper flakes here, but feel free to go spicier if you enjoy your chilli on the hotter side. Aleppo chilli is a great option to try as well!
This recipe is super simple to throw together and requires minimal prep. Have your grill hot and at the ready, and you’re good to go. You will need only 5 basic ingredients to make this, and it’s ready in under 30 minutes, making it the perfect side for any savoury feast.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
What can I serve the gochugaru and honey butter griddled corn with?
Serve the corn as a side dish or enjoy it as a snack. It goes well with both meat-based and vegetarian savoury dishes.
Can I make this vegan?
Absolutely! Just make sure to use a vegan butter and honey substitute instead of animal-based products.
Sticky Korean Griddled Corn
- Total Time: 25 Minutes
- Yield: 3 Servings
- Diet: Vegetarian
Description
Inspired by an absolutely incredible NYT recipe by J. Kenji López-Alt, this Korean gochugaru-flavoured honey butter-griddled corn is absolutely luxurious. Sweet, savoury, sticky and buttery, serve it with everything! We honestly can’t get enough.
Ingredients
- 1.5 tablespoons or 30g honey
- 3 Tbsp or 40g unsalted butter
- 1 tsp gochugaru*
- Salt
- 4 ears of corn, shucked
- a small handful of minced fresh coriander leaves
Instructions
- Shuck the corn and boil it in salted water with a knob of butter for 3-4 minutes, until softened
- Combine the honey and gochugaru in a bowl, then add the corn and butter to the pan.
- Light the fire, allow coals to burn down to medium heat.
- Place the corn onto the grill and cook, turning occasionally, until the kernels are lightly blackened in spots, 5 to 10 minutes.
- When ready to serve, coat a final time with the glaze, sprinkle the corn with the minced coriander and transfer to a serving platter. Enjoy!
Notes
*If you are unable to find gochugaru flakes in your area, try using ordinary mild chilli flakes or Aleppo pepper flakes instead.
- Prep Time: < 5 Minutes
- Cook Time: 20 Minutes
- Category: Sides
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 170.48kcal
- Sugar: 11.36g
- Sodium: 268.7mg
- Fat: 11.59g
- Saturated Fat: 6.91g
- Unsaturated Fat: 4.05g
- Trans Fat: 0g
- Carbohydrates: 17.82g
- Fiber: 1.22g
- Protein: 1.86g
- Cholesterol: 28.67mg
