Grilled Asian Corn takes summertime flavors to a whole new level. The natural sweetness of the corn goes perfectly with the savory Asian flavors; Not to mention, it takes less than 20 minutes to make. I love to make it at family barbecues.
If your family loves corn, then try some of these recipes: corn on the cob in air fryer, honey butter corn and my elote dip recipe.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Asian Grilled Corn Recipe is a Keeper
I love to make corn this way. It’s quick and easy, and the Asian chili sauce is perfect for a potluck or cookout.
- Flavor Explosion: The combination of sweet corn with savory, umami-rich, and often slightly spicy Asian-inspired sauces creates a uniquely delicious and addictive flavor profile.
- Easy and Quick: Grilling corn is generally a fast cooking method, and the Asian-style sauces often come together quickly with minimal ingredients.
- Versatile: It’s a fantastic side dish for grilled meats, fish, or tofu, and can also be a flavorful vegetarian main course.
- Elevates Simple Corn: It transforms plain grilled corn into something special and exciting. My family loves corn and could eat it every day.
- Customizable Spice Level: You can easily adjust the amount of chili or sriracha to control the heat. More than just salt and pepper.
- Perfect for Summer: Grilling adds a smoky char that complements the fresh sweetness of summer corn beautifully.
Should I Grill the Corn in the Husk or Shucked?
It’s best to use shucked corn that’s fresh from corn season. Be sure to get all the corn silk off.
Pro Tip for Asian Corn on the Cob
Soak Corn in Husks (Optional): If grilling in the husks, soaking them in water for about 30 minutes beforehand can help prevent them from burning.
Ingredient Notes and Variation Suggestions for Korean Corn
This recipe is super easy to customize. I like to take it to the next level by using different ingredients or trying different flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sweeteners: Honey, maple syrup, agave nectar, or brown sugar are all great. Adjust to your preference.
- Spice: Sriracha, chili garlic sauce, gochujang (Korean chili paste), or red pepper flakes add heat.
- Aromatics: Garlic (fresh or powder), ginger (fresh or powder), and sesame oil are common additions.
- Citrus: Lime or lemon juice and zest can add brightness.
- Toppings: Try toppings like chopped cilantro or scallions, Toasted sesame seeds (black or white), crushed peanuts or cashews, furikake (Japanese seaweed seasoning), shredded nori (seaweed) or cotija cheese (for a fusion twist).
Special Equipment Needed for Grilled Corn with Garlic
We love using the grill for everything in the summer. There is something about corn on the grill that just elevates the flavors.
- Grill: This can either be an outside or stovetop grill. What you really want is the grill marks on the cob.
How to Make Miso Corn and How to Make the Sauce
This recipe comes together in just 3 quick and easy steps. This grilled corn on the cob is so good, it’s a staple for the summer season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Sauce: Add the soy sauce, rice vinegar, garlic, brown sugar, miso and cayenne to a small bowl. Whisk the mixture.
- Cook the Corn: Place the corn on a preheated grill and grill for about 4 minutes, turning often.
- Add Sauce to the Corn: 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.
Prep Ahead Suggestions to Make this Recipe and Sauce
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making the recipe.
- Make the Sauce: The Asian-inspired sauce can usually be made a day or two in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld.
- Shuck the Corn: You can shuck the corn a few hours ahead of grilling and store it wrapped in damp paper towels in the refrigerator to prevent it from drying out.
- Chop Toppings: If your recipe includes fresh herbs like cilantro or scallions, you can chop them ahead of time and store them in an airtight container in the refrigerator
How to Store, Reheat and Use Leftovers of this Asian Recipe
- Storing: Store grilled corn on the cob in an airtight container in the fridge or freezer. If freezing, place corn on a baking tray and freeze, then remove and place in an airtight container or bag,
- Reheating: I like to reheat on the grill, but you could also pop this summer side dish in the oven to bake the corn.
- Using Leftovers: Enjoy this fresh corn with Buffalo Chicken Pasta Salad.
Common Questions About This Corn on the Cob Recipe
Corn on the grill should only take about 7 minutes.
You could try air frying the fresh corn kernels. Preheat the air fryer and be sure to flip often.
Make sure to flip the ears of corn often so that it doesn’t stick to the grill.
Yes, frozen corn kernels can work. Cook the frozen corn (give it a good sear) and baste with the Asian BBQ sauce.
Expert Tips for Making This Recipe in Corn Season
- Don’t Overcook the Corn: Overcooked corn can become tough. Grill until just tender.
- Apply Sauce Generously: Brush or drizzle the sauce all over the grilled corn while it’s still hot so it absorbs the flavors.
- Taste and Adjust Sauce: Before applying the sauce to all the corn, taste it and adjust the seasonings (sweetness, saltiness, spice) to your liking.
- Serve Immediately: Grilled corn is best hot off the grill.
- Get Creative with Sauce Combinations: Don’t be afraid to experiment with different Asian-inspired flavors to create your own unique sauce.
- Serve this With: Serve with BBQ Chicken Sliders, Baked Country Style Beef Ribs or BBQ Sweet Potatoes on the Grill.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Grilled Asian Corn
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
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 to a bowl. 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.
Christina’s Notes
- Don’t Overcook the Corn: Overcooked corn can become tough. Grill until just tender.
- Apply Sauce Generously: Brush or drizzle the sauce all over the grilled corn while it’s still hot so it absorbs the flavors.
- Taste and Adjust Sauce: Before applying the sauce to all the corn, taste it and adjust the seasonings (sweetness, saltiness, spice) to your liking.
- Serve Immediately: Grilled corn is best served hot off the grill.
- Get Creative with Sauce Combinations: Don’t be afraid to experiment with different Asian-inspired flavors to create your own unique sauce.
- Serve this With: Serve with BBQ Chicken Sliders, Baked Country Style Beef Ribs or BBQ Sweet Potatoes on the Grill.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
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 to 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.
Lovely corn
Thanks
grilled corn using this recipe. white miso works best. liked it so much, we’re going to make it again.