|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super-simple garlic soy glaze recipe really brings out the natural sweetness of grilled corn. The combination of soy sauce, seasoned rice vinegar, garlic, brown sugar, and cayenne pepper creates a delicious but unexpected finish to grilled corn-on-the-cob, making this recipe the perfect side for both Asian-inspired and traditional cookout dishes.
You can grill the corn in the husks, which essentially steams the ears, or shuck the corn and place the ears directly on the grill, which will leave dark grill marks on the kernels. Both methods take about 10 minutes or so to cook, but grilling in the husks requires an extra step or two.
If you like, add some hot Asian chili sauce to the glaze for an extra kick. This recipe is also great brushed on other grilled vegetables like eggplant and zucchini.
Gather the ingredients.
In a small bowl, whisk together the soy sauce, rice vinegar, garlic, brown sugar, and cayenne until the sugar is dissolved.
Pre heat the grill to medium-high. Place the corn on the grill and cook for about 8 minutes. Rotating every few minutes to ensure even cooking. During the last few minutes of cooking, brush the glaze mixture onto the grilled corn. Remove to a serving platter and serve.
Ways to Grill Corn
There are benefits to both ways of grilling corn, whether you keep in the husks or place the bare ears directly on the grill grates. Keeping the corn in its natural casing while cooking means the kernels will steam and remain tender and juicy, while grilling the shucked corn results in a charred exterior with a more smoky flavor (and not as juicy corn). Grilling in husks requires a few steps of preparation: You need to soak the ears in water first, and then pull back the husks (without completely pulling off) and remove the silk. Put the husks back in place, tie with one of the pieces, if you like, and then place on the grill. The "naked" grilling method calls for simply husking the corn, removing the silk, and then cooking over direct heat. With either method, you can coat the ears with butter or oil before grilling.
Use any leftover glaze on other vegetables you're grilling or serve alongside the meal; it is delicious to dip grilled steak or chicken into.