Grilled Corn on the Cob

Grilled Corn on the Cob is a vibrant and smoky vegetarian dish that embodies the essence of Korean BBQ. Coated in a savory-sweet gochujang glaze, it’s perfect for summer gatherings and outdoor feasts.

Ingredients

• Fresh corn on the cob - 2 ears
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Honey - 1 tablespoon
• Garlic (minced) - 1 clove
• Green onions (chopped) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Lime - 1 (for serving)

Steps

1. Preheat the grill to medium-high heat.
2. Remove husks and silk from the corn cobs, then rinse them under cold water.
3. In a small bowl, mix together gochujang, soy sauce, sesame oil, honey, and minced garlic to create the glaze.
4. Brush the corn cobs generously with the gochujang glaze, reserving some for basting later.
5. Place the corn on the grill and cook for about 10-15 minutes, turning every few minutes until evenly charred and tender.
6. During the last few minutes of grilling, baste the corn with the reserved glaze for extra flavor.
7. Remove the corn from the grill and sprinkle with chopped green onions and sesame seeds.
8. Serve with lime wedges on the side for squeezing over the corn.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 38 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains antioxidants that help fight inflammation.

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