This Asian Corn on the cob recipe takes corn in a whole new direction, a sweet but savory one. The asian flavors with just a hint of heat elevate the corn, especially when done on the grill.
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When you just want to change up your grilling game because your family are sick of your favorite standby recipes, you need to break out this recipe and give it a try.
- Quick: It takes no time at all and it is so flavorful. Corn bathed in flavor.
- Easy Ingredients: All found in pantry.
- Family Friendly: Your family will love the flavor of this corn on the cob recipe.
- Makes Great Leftovers: Just reheat in the microwave.
What You Need to Make Asian Corn on the Cob
Ingredients
- Soy sauce
- Rice vinegar
- Garlic
- Brown sugar
- Miso
- Cayenne pepper
- Corn
Equipment
How to Make Asian Corn on the Cob Recipe- Step by Step
- Make Sauce: First, preheat the grill. Then add the soy sauce, rice vinegar, garlic, brown sugar, miso and cayenne and whisk until the mixture is fully combined. Place corn on the grill and grill for about 4 minutes, turning often.
- Grill: Second, place corn on the grill and grill for about 4 minutes, turning often.
- Brush: Next, brush the sauce onto the grilled corn and continue to grill for 2-3 minutes, until the corn is tender and cooked through.
- Serve: Finally, remove the corn from the grill and baste with sauce.
Common Questions About Corn on the Cob Recipes
1.Cut off stalk end of cob just above first row of kernels.
2.Microwave on full power for 30 to 60 seconds.
3.Hold each ear by uncut end in 1 hand. Shake corn up and down until cob slips free, leaving behind silk and remaining husk.
Indeed, you can use Tamari, Tahini paste, Dashi, vegetable stock, or soybeans paste instead.
Truly, frozen corn on the cob is wonderful from the freezer. Place corn on a baking tray and freeze, then remove and place in an airtight container or bag,
Any of your favorite grilled meats. For example:
>Balsamic Grilled Chicken with Strawberry Salsa
>15 Grilled Seafood Recipes
>Grilled Steak Kabobs
Expert Tips for Making Corn on the Cob Recipe
- Add Cheese: Cotija cheese on finished corn with fresh herbs is wonderful.
- Short cut tip: Get cleaned corn on the cob from the grocery store.
- Variation tip: Remove kernels from the corn and make a side dish by adding additional vegetables.
- Corn Tip: It is done when you press a kernel and it shoots out it’s sweet liquid. Do not overcook the corn or it will become mushy.
- Best corn: To tell if corn is fresh, look at the silk on the ends. If it still sticky and brown in color it is fresh, avoid if they are dry. Also, look for green supple leaves.
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Asian Corn on the Cob
Equipment
Ingredients
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon miso
- Pinch cayenne pepper
- 12 ears corn, shucked and cleaned
Instructions
- While the grill is preheating, add the soy sauce, rice vinegar, garlic, brown sugar, miso and cayenne and whisk until the mixture is fully combined.
- Place corn on the grill and grill for about 4 minutes, turning often.
- Brush the sauce onto the grilled corn and continue to grill for 2-3 minutes, until the corn is tender and cooked through.
- Remove the corn from the grill and baste with sauce.
Expert Tips
- Add Cheese: Cotija cheese on finished corn with fresh herbs is wonderful.
- Short cut tip: Get cleaned corn on the cob from the grocery store.
- Variation tip: Remove kernels from the corn and make a side dish by adding additional vegetables.
- Corn Tip: It is done when you press a kernel and it shoots out it’s sweet liquid. Do not overcook the corn or it will become mushy.
- Best corn: To tell if corn is fresh, look at the silk on the ends. If it still sticky and brown in color it is fresh, avoid if they are dry. Also, look for green supple leaves.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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grilled corn using this recipe. white miso works best. liked it so much, we’re going to make it again.