Grilled Asian Corn on the Cob With Garlic Soy Glaze

Grilled Asian Corn on the Cob With Garlic Soy Glaze on a platter

The Spruce Eats / Julia Hartbeck

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
101 Calories
1g Fat
21g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 101
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 591mg 26%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 4g
Vitamin C 5mg 27%
Calcium 7mg 1%
Iron 1mg 3%
Potassium 239mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 2 cloves garlic, crushed and minced

  • 1 tablespoon brown sugar

  • 1 pinch cayenne pepper

  • 8 to 12 ears corn on the cob

Steps to Make It

  1. Gather the ingredients.

    Grilled Asian Corn on the Cob With Garlic Soy Glaze ingredients

    The Spruce Eats / Julia Hartbeck

  2. In a small bowl, whisk together the soy sauce, rice vinegar, garlic, brown sugar, and cayenne until the sugar is dissolved.

    Soy sauce, rice vinegar, garlic, brown sugar, and cayenne in a bowl with a whisk

    The Spruce Eats / Julia Hartbeck

  3. 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.

    Grilled Asian Corn on the Cob With Garlic Soy Glaze on a platter

    The Spruce Eats / Julia Hartbeck

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.