- Yield: 4 Servings
Kimchi Grilled Corn on the Cob
- Sunshine Sweet Corn - 4-6 ears
- Kimchi - 1 cup
- Butter - 1/4 cup, melted
- Honey - 2 tablespoons
- Salt - to taste
- 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.
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!
Pro tip: 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.