Grilled Corn — Asian-Style
Want to dress up corn on the cob in a whole new way?
Look no further than “Corn with Hosin-Orange Butter” from the new “The Grilling Book: The Definitive Guide from Bon Appetit” (Andrews McMeel), of which I recently received a review copy.
It’s easy as can be — just a matter of grilling whole, shucked ears, then smearing them with a creamy mixture of softened butter, hoisin sauce, Chinese chili-garlic sauce and grated orange zest.
Grab a cob with your fingers and take a bite. You’ll be greeted with a delicious smokiness plus the sweet-savoriness of hoisin sauce that compliments the natural sugars of the corn so well. The orange zest is really what makes it, though, adding a bright, perky complexity. You know the orange butter you like to smear on cornbread? Imagine that flavor with Asian hoisin sauce thrown in. Irresistible, right?
The recipe calls for white corn. But I don’t see why yellow or bi-colored corn won’t work equally well.
Just by chance I happened to uncork a sample bottle of 2011 Joel Gott Oregon Pinot Gris that night. (And yes, he is one of the Gotts of Gott’s Roadside eateries.) It’s summertime in a bottle with plenty of minerality and lemon and lime notes, as well as profound orange blossom. Yes, more orange — a perfect sip alongside this orange-scented corn.
If you’re still planning your Memorial Day barbecue menu, I’ve already got you covered on the wine and the side.
Corn with Hoisin-Orange Butter
(Makes 6 servings)
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon hoisin sauce
2 1/2 teaspoons finely grated orange zest
3/4 teaspoon chili-garlic sauce
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
6 ears of corn, husked
Chopped fresh cilantro
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Mix first four ingredients in a small bowl to blend. Season to taste with salt and pepper.
Brush grill grate with oil. Grill corn, turning occasionally, until beginning to soften, 8 to 10 minutes. Brush all over with hoisin butter; continue to grill, brushing occasionally with more hoisin butter, until corn is tender and charred in spots, about 5 minutes longer. Transfer to a platter; brush with more hoisin butter. Sprinkle with cilantro.
Adapted from “The Grilling Book: The Definitive Guide from Bon Appetit”
More Corn Recipes to Try: Miao Pork with Corn and Chiles
And: Corn, Tomato and Scallion Salad
A great idea! Those flavors are simply wonderful.
That must have been the best corn on the cob you have ever eaten! Wow, what flavors! BUt I could so see this butter being used on shrimp, fish, chicken…
What a great twist for grilled corn! Sounds like a perfect wine pairing too.
Great idea for corn, particularly early season corn that hasn’t reached peak flavor. Love the flavors – definitely something I need to try. Particularly since I’m doing a lot of grilling at the moment! Thanks for this.
Now this had made me want to go out and buy fresh corn and try out this recipe! Looks so delicious. Fresh corn is coming in right now so this would be a great time to try this one out! Thanks.
two of my very favorite c foods, nay, foods of any letter are corn and cilantro. this is great!
Beautiful photo! The flavors sound wonderful. I now have a hankering for grilled corn!
Oh I can’t wait to start seeing corn in the markets. This recipe looks scrumptious! We love grilling corn on the cob and this sauce would be such a treat and a change from what we normally do. We’re boring compared to this. 🙂
Mmmmmh, this is something I missed in Paris!
You had me at “grill” and “corn,” but adding Asian flavors sounds like a big win. This one goes on my Try Me list for sure, Carolyn.
The weather in Houston is a bit too hot for corn right now (I just want to douse myself in ice cream), but I can’t stop looking at this picture on your blog. So simple and so pretty, and delicious in many ways.
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This flavored butter was delicious! The citrus made the corn seem even more juicy.
I’m coming to this party about 6 years late, but wow is this good! I accidentally used a whole stick of butter instead of half, so I know when I make it right tonight, it will be divine. Thanks for this fabulous recipe!
Kim: Whoa — a whole stick of butter. That must have been doubly delicious then! So glad you love the recipe. It’s such a perfect one for summer when fresh corn is plentiful.
I just had to circle back and let you know that I’ve made this at least half a dozen times since I first posted my comment the first of June. I guess that’s just about every week. Each time to a different group of guests. I have it my head now and give the recipe to everyone because they all think it’s the best grilled corn ever. Corn in Tennessee is at its peek so I suspect I will get a few more rounds with the best corn, but I’m sure it will still take grocery store corn to the next level after the season has ended. I have been serving this as a side with BA’s gochujang grilled pork shoulder steaks, sliced thin and used in Ssam. It’s the perfect partner. THANK YOU for making my summer with this fabulous and easy recipe!
Kim: I couldn’t be more thrilled to hear that this corn recipe has become such a summer fixture for your gatherings. It really is incredible tasting. And I can practically taste those Korean-inspired pork shoulder steaks alongside. Now, THAT is a meal! 😉