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.
Sommer, this is such a creative corn on the cobb recipe! Love the kimchi twist.
Grilled corn till its slightly charred is my fave… but the kimchi butter sounds fabulous Sommer!!
Now that sounds good Sommer – love kimchi and grilled corn!
Looks SO good! Can’t wait to try!
I loveeee grilled corn too!! It totally is THE food of summer!
This just screams summer to me. Love it!
I love Kimchi and corn! I would never have thought to use kimchi as a sauce for the grilled corn. This looks delicious! Thanks for sharing.
So fascinated by this recipe!! Giving it a go for tomorrow bbq fiesta :)
You come up with the most amazing flavors!
Never Kimchi, looks so dense and tasty… Sounds like a great match with grilled corn!
Charry grilled corn and kimchi butter? Oh my yum!
Wow, loving this idea, so creative! We usually have homemade kimchi in the fridge and love grilled corn so will have to try this next time for sure! Thank you Sommer:)
Grilled corn is the only way I like it!
I love kimchi… i love grilled corn. So, why have I never thought to do this???? Magnificent!
I love kimchi flavor, and I can see how it will go beautifully with corn, especially grilled corn on the cob! What a great idea!
WOW! WOW!
Did I mention WOW ?
Have to get me some kimchi because I WILL be having this corn. Nicely done, Sommer.
I adore grilled corn, and the combination of corn and kimchi sounds so fresh. I can’t wait to try it.
That is SUCH perfect looking corn! Makes me yearn for summer even more!