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
