Grilled Asian Corn on the Cob With Garlic Soy Glaze

Grilled Corn

Tohru Minowa/Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
160 Calories
2g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 160
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 385mg 17%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 12%
Protein 6g
Calcium 33mg 3%
*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 ten 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.

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 2 cloves garlic (crushed and minced)
  • 1 tablespoon brown sugar
  • Pinch of cayenne pepper
  • 8 to 12 ears corn-on-the-cob

Steps to Make It

  1. Gather the ingredients.

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

  3. Place the corn on the grill and cook in whichever method you prefer; grill for about 8 minutes.

  4. During the last few minutes of cooking, brush the glaze mixture onto the grilled corn.

  5. Serve hot and enjoy.

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.

Tip

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.