The classic Mexican street food is corn on the cob charred on the grill, then slathered in a spicy and creamy chili, garlic, and Cotija cheese. It’s so easy, and so delicious that you’ll be a quick convert to this way to serve corn.  And, across the US, fresh corn can usually be found at least 6 months out of the year.  And here we’re making an Asian version that is also easy and deliciously addictive.

The basic idea – which is the thought behind all that we do at Serious Foodie – is to find a great ingredient and serve it in the best way possible.  Start out with really great corn, grill it to perfection, and add some complementary toppings.  Good butter works.   But when you add all the ingredients of this Asian-inspired recipe, you get…MAGIC!

There are many ways to grill corn, but in this case, you want to go with fully shucked cobs, cooked directly over very hot coals. If all goes well, the corn should be completely cooked through just as it begins to char, rendering each kernel bursting with sweet juice, with a rich, nutty flavor from the toasting.  Medium high heat, cooked about 2-3 minutes, then turn over for another 2-3 minutes.


Korean Street Corn - An Asian Riff on the best Mexican Street Food

Professor Serious Foodie
Grilling shucked ears of corn directly over very hot coals brings out the corn's nutty flavor and chars the kernels slightly. If you must, you can use a gas grill. The blend of garlic, cilantro, Serious Foodie spice blend, crema, and Cotija cheese, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Side dish
Servings 4 servings


  • 4 ears shucked corn on the cob When husking your corn, remove the silk and husk from the cob, but keep a few inches of the stalk end attached to use as a handle. If your corn is already husked, skewer the cooked corn with a wooden skewer.
  • 1/4 cup Mexican crema or sour cream Mascarpone, creme fraiche, or even mayo will also work
  • 1/2 cup finely crumbled Cotija or feta cheese plus more for serving
  • 1 jar Serious Foodie Chinese Rub
  • 1 bottle Serious Foodie Korean Grill Sauce
  • 1 clove garlic About 1 teaspoon
  • 1/4 cup cilantro leaves and tender stems finely chopped
  • 1 lime cut into wedges


  • Light the charcoal (use a chimney, not lighter fluid - who wants corn tasting of gasoline?)and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. VERY IMPORTANT! Clean and oil grilling grate.
  • Combine cheese, crema, cilantro, 1 teaspoon Serious Foodie Chinese blend, 1 tablespoon Serious Foodie Korean Grill Sauce, and garlic in a large bowl. Stir until homogeneous and set aside.
  • When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6-8 minutes total.
  • Transfer corn to bowl with crema mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with cheese and chopped cilantro and serve immediately with lime wedges.
Keyword Korean Food, Korean Grill, Korean Street Food, Serious Foodie Korean Grill Sauce

You can find the Serious Foodie Chinese spice blend and the Korean Grill Sauce at our shop.  Click HERE to order.


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