Sweet & Spicy Corn on the Cob
This Korean-inspired twist elevates a classic corn on the cob recipe. The corn is roasted in the oven with husks still intact making this side dish incredibly easy to make.
Ingredients
- 5 ears of corn
- 6 tbsp butter
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 green onions, thinly sliced
- 1 tbsp ancho chili powder
- 1 tsp paprika
- 1/4 cup cotija cheese
- Salt to taste
For the Lime Mayo:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- Salt to taste
Instructions
Roast the Corn
- Preheat the oven to 400°F.
- Leave the husks of the corn intact but trim off any excess leaves or silk. Place the corn directly on rack in preheated oven.
- Roast 25-30 minutes or until the corn is tender and cooked to your liking.
Make the Spicy Honey Butter Sauce
- In a small saucepan, prepare the butter sauce by combining butter, honey, soy sauce, Gochujang, garlic powder, ginger powder, and salt. Mix well and let simmer a few minutes so flavors meld. Turn off heat and set aside.
Make the Lime Mayo
- Prepare the Creamy Lime Mayo by combining mayonnaise, lime juice and salt in a small bowl. Mix until well combined.
Dress the Corn
- Carefully remove the corn from the oven and let cool for a few minutes. After cooling, carefully pull back the husks and remove the silks. I braided my husks so they can easily be used as a handle while eating the corn.
- Using a pastry brush, spread the butter mixture all over the corn.
- Sprinkle chili powder and paprika evenly over each ear.
- Drizzle with the lime may, then sprinkle over some green onions. Add salt to taste. Enjoy!
Tried this recipe?Mention @GimmeFromScratch or tag #GimmeFromScratch!