Kimchi Grilled Corn on the Cob
Grilled Corn on the Cob with Kimchi Butter: charred, spicy, sweet-n-sour flavors that make this grilled corn recipe shine on the picnic table.
Grilled Corn on the Cob is one of my favorite summertime foods.
There’s something earthy and appealing about getting the family together to shuck corn. It reminds me of sitting on my grandma’s screened-in porch on sultry West Virginia evenings, snapping peas and shucking “carn” as she would call it.
Grandma had a way of making the chores she gave us seem like fun. We never minded working away as she told us stories of summers long ago.
Nowadays, I sit with my babies out on the deck on sultry Blue Ridge evenings and teach them to pull back the husks and snap the bottoms off, just so. They always save a pile of husks and silks to make corn husk dolls (ahem, action figures for Carson) and pick off a few sweet kernels to nibble on when they think I’m not looking.
Since we eat grilled corn on the cob all through the late spring and summer, we have many variations that make fresh sweet corn even more enticing.
Like this Kimchi Grilled Corn on the Cob, with Kimchi Butter made from pureed kimchi, melted butter, and honey.
If you happen to have homemade kimchi in the fridge, that’s great. But most often, I simply buy prepared kimchi from the refrigerated section at the grocery store. I place it in the food processor and puree until smooth. Then add honey, butter, and salt for a intriguing topping to brush over the corn.
Dishes from Villeroy & Boch.
The tangy kimchi butter chars a little, enhancing the flavor of both the kimchi itself and the sweet ears of corn.
You’ve got to try this!
Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Kimchi Grilled Corn on the Cob
- 4-6 ears fresh Florida Sweet Corn
- 1 cup prepared kimchi
- ¼ cup melted butter
- 2 Tb. honey
- Preheat the grill to high heat. Remove the cornhusks and corn silk, and lay the fresh Florida Sweet Corn on a rimmed baking dish.
- Place the kimchi in a food processor or high-powered blender. Pulse until the kimchi is finely chopped. Then add the melted butter, honey and salt to taste. Puree until smooth.
- Brush the kimchi mixture onto the ears of corn, coating completely. Then place the corn on the grill. Grill for 8-10 minutes, turning the corn every 2 minutes until all sides are slightly charred. Remove and serve warm.
Notes: If you don’t own a grill you can achieve similar results by cooking the corn in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn.
Thankfully Florida’s Sunshine Sweet Corn is ripe and sweet in the spring, due to their early growth season, and is already in most grocery stores. We’ve been eating grilled corn on the cob for the last month.
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