Korean Style Corn on The Cob
What You Will Need
Ingredients
- Lee Kum Kee Pure Sesame Oil, for grill
- 4 ears of corn, husked
- ¼ cup crumbled Cotija cheese
- lime wedges, for serving
Seasoning
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Sauce Mix
- ¼ cup crema Mexicana or sour cream
- ¼ cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
- 1 Tbsp. gochujang
- zest of 1 lime
- 1 Tbsp. fresh lime juice
- 1 tsp. Lee Kum Kee Minced Garlic
- ½ tsp. chili powder, plus more for serving
- kosher salt, to taste
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/embed/EyBdylu2UKo
-
Prepare a grill for medium-high heat; oil grate with Lee Kum Kee Pure Sesame Oil.
-
Grill corn, turning occasionally, until kernels are charred in spots and tender, 10–12 minutes. Transfer to a platter.
-
Stir crema Mexicana or sour cream, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), gochujang, lime zest, lime juice, Lee Kum Kee Minced Garlic, chili powder and salt in a small bowl to combine.
-
Using a brush or spoon, slather each ear with about 2 Tbsp. sauce. Sprinkle corn with more chili powder, then top with crumbled Cotija cheese and drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
-
Serve with lime wedges for squeezing over and any remaining sauce alongside. Enjoy!
You May Also Like
Bibimbap Bowl
- Difficulty
70 mins
0
Pork Lettuce Wrap
- Difficulty
35 mins
0
Sriracha Mayo Chickpea Burger
- Difficulty
30 mins
1