Korean Grilled Corn with Soy Butter
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Because the corn is boiled or microwaved first, the grill is only there for color: a butter, soy and sugar sauce brushed on as the cob turns, until the kernels catch caramelized brown spots.
Ingredients
Instructions
- 1
Boil 2 ears of corn for 10 minutes or microwave them for 5 minutes until the kernels are cooked through.
Let them cool for 2 to 3 minutes, then lightly dry the surface so the glaze can cling.
- 2
Melt 1.5 tablespoons of butter for about 20 seconds, just until liquid.
Stir in 1 tablespoon soy sauce, 0.5 teaspoon sugar, and 0.5 teaspoon minced garlic until the sugar begins to dissolve and the sauce looks even.
- 3
Preheat a grill or pan over medium heat for 1 to 2 minutes.
Place the corn on it and brush on a thin coat of sauce, working it between the rows of kernels without letting pools collect.
- 4
Turn the corn a little every 2 to 3 minutes instead of leaving one side pressed down too long.
When small brown spots appear on the kernels, brush on another thin coat of sauce.
- 5
If the glaze turns black before the corn browns, move the cob to the edge of the pan or lower the heat briefly.
Continue over medium heat until the whole surface looks glossy and evenly golden.
- 6
Just before turning off the heat, brush on the remaining sauce as the final coat.
Roll the corn for only about 30 seconds to set the aroma and shine, then serve it hot right away.
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