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