Spicy Summer Corn
This grilled gochujang corn recipe is a delicious combination of sweet summer corn, rich butter, nutty sesame, and spicy gochujang paste. This grilled side dish is simple to make, but looks and tastes so impressive. Plus it’s easy enough to make for a weeknight dinner. Add the corn to the grill alongside some burgers or chicken and you have a perfect dinner for a warm Summer evening.
The Supplies
Ingredients
To make this grilled corn with gochujang butter, you’ll need the following ingredients:
- Salted butter
- Gochujang
- Sesame oil
- Kosher salt
- Fresh corn
- Toasted sesame seeds
- Green onions
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this grilled gochujang corn, you’ll need the following pieces of equipment:
- Small mixing bowl
- Grill
- Butter knife or offset spatula
- Cutting board and knife
Frequent Recipe Questions
Can I make this recipe ahead of time?
- A: This recipe is best made and enjoyed right away.
Could I substitute the butter with unsalted butter?
- A: Yes! Sometimes, that’s all I have in my fridge too. If using unsalted butter, add ¼-½ teaspoon of salt to the butter, gochujang, and sesame oil mix.
Is the gochujang butter spicy?
- A: There’s a slight amount of heat to the gochujang butter, but it’s not incredibly spicy! If someone is spice adverse, this may not be the recipe for them. That said, it should be an enjoyable level for most people.
Grilled Corn with Gochujang Butter Recipe Tips
When making this grilled gochujang corn, here are a few tips to make sure it turns out delicious:
- To quickly soften the butter before mixing it with the gochujang and sesame oil, cut the butter into tablespoon sized pieces and place in a microwave safe bowl. Microwave the butter for about 15 seconds, so that it’s softened but not melted.
- When grilling the corn, be sure to turn it onto a fresh side every few minutes. Charring the corn can result in a dry bite. To make sure the corn stays juicy, don’t let it stay on one side for more than 3 minutes or so.
Gochujang Corn Recipe Details
Make the Gochujang Butter
To get this recipe started, you’ll make the gochujang butter. Add the salted butter, gochujang paste, and sesame oil to a small mixing bowl. Use a spoon or small spatula to combine the ingredients together, smoothing the butter with the back of the spoon to help incorporate it together.
Set the bowl of gochujang butter aside, at room temperature, while you grill the corn.
Grill and Dress the Corn
To grill the corn, first preheat the grill to medium high heat. Let the grill warm up for about 10 minutes, until it’s evenly warmed. Arrange the ears of corn across the grill grates. Cook the corn for 15 minutes, turning every 3-4 minutes to ensure each side touches the heat. Remove the corn from the grill and let it cool for a minute, to make it easier to handle.
Use a butter knife or an offset spatula to spread the gochujang butter on all sides of the ears of grilled corn. Sprinkle the sesame seeds and thinly sliced green onions over the top of each ear. Serve the gochujang corn warm and enjoy.
This grilled corn recipe will go great with a grilled cheeseburger, some Korean cauliflower tacos, or a cheese and veggie sandwich.
If you make this grilled corn with gochujang butter, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Grilled Corn with Gochujang Butter
Description
Fresh gochujang corn on the cob that’s lightly grilled, smothered in a rich gochujang butter, and topped with sesame seeds and green onions.
Ingredients
Instructions
Mix the Gochujang Butter
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In a small mixing bowl, add the salted butter, gochujang, and sesame oil. Stir to combine the ingredients together.
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Set the gochujang butter aside, at room temperature, while you grill the corn.
Grill the Corn
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Set your grill to medium high heat and let it warm up for 8-10 minutes.
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Arrange the ears of corn on the grill. Cook for 15 minutes, turning every 3-4 minutes to ensure each side touches the heat. Remove the corn from the grill.
Assemble and Serve
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Use a butter knife or offset spatula to spread the gochujang butter on all sides of the ears of corn. Sprinkle the sesame seeds and thinly sliced green onions over the top of each ear.
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Serve right away, warm, and enjoy!
