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.
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!
Kimchi Grilled Corn on the Cob
Ingredients
Instructions
- 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.
Absolutely love grilled corn.
How interesting! Can’t wait to try!
Grilled corn is a summertime favorite! And I can only imagine how good the kimchi is slathered on top of the sweet kernels.
Oh my…YUM! Kimchi is a staple in our home and I am so trying this! Thanks!
yum! perfect summer dish!
We are all about grilled corn on the cob in summers. Sweet Long Island corn is amazing and we pick it up by the bushel at local farmer’s markets. I’m always looking for interesting new toppings for it.
Grilled corn is everyone’s favorite in Indonesia, especially in rainy season. delicious
Ooo, this corn sounds amazing! Love!!
Grilled corn is the best! I love these flavors. Yes, I definitely need to try this soon.
So, I could eat about 25 of these in a row, looks sooo good!
Love the idea of kimchi ‘butter’ for corn on the cob!
This makes me SO excited for summer and grilling and munching on BBQ! Love the kimchi butter… so unique!
I LOVE LOVE sweet corn especially when it’s grilled!! It just brings out the flavor even more and I’m going to admit, I love the charr taste hehe :)
What a yummy way to eat grilled corn – just in time for summer!!!
hmm being half Korean, Kimchi is something I always have in my refrigerator. Gonna try this one! Thanks
I am so jealous!! Corn is no were to be found in my Colorado grocery store! Your killing me with these recipes!!
This look SO good! I love the sweetness!
Spicy corn on the cob? Loving this!!!
Sommer, this so easily will become our favorite grilled corn-on-the-cob recipe! So creative and with options for peeps who do not make their own Kimchi. Perfect recipe for spring and summer grilling! Pinning… xo