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
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https://www.youtube.com/embed/EyBdylu2UKo
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Prepare a grill for medium-high heat; oil grate with Lee Kum Kee Pure Sesame Oil.
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Grill corn, turning occasionally, until kernels are charred in spots and tender, 10–12 minutes. Transfer to a platter.
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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.
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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.
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Serve with lime wedges for squeezing over and any remaining sauce alongside. Enjoy!
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