Kimchi Grilled Corn on the Cob
The spicy sour taste of Korean kimchi plays delightfully off of the sweet crunch of freshly grilled corn on the cob. For something a little adventurous or exotic, this is a fresh spin on an old favorite!
- 4-6 ears Sunshine Sweet corn
- 1 cup prepared kimchi
- 1/4 cup melted butter
- 2 tablespoons honey
- Salt, as needed
- 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.
Number of servings (yield): Serves 4-6
If you don’t own a grill you can achieve similar results by cooking the corn in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn.