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Adapting a rotisserie technique for lacquered corn on the grill
Milk Street Bowtie Taiwanese Grilled Corn

Taiwanese Grilled Corn

30 minutes

Free

Taiwanese street vendors season spit-roasted ears of corn with a basting sauce made with shacha, a paste containing garlic, shallots and dried shrimp. To more easily recreate the flavors at home, we used a mixture of oyster sauce, rice vinegar and gochujang, a Korean fermented chili paste. Grilling gave the corn a nice char and smoky, toasty flavor. We finished the corn with a sprinkling of toasted sesame seeds and cilantro, embellishments not used in Taiwan but that we found tasty. You'll have enough sauce for a total of about 12 ears, so you can cook as many ears as will fit comfortably on your grill. Leftover sauce can be refrigerated in an airtight container for up to five days; it's great on grilled chicken, pork, beef or even grilled eggplant. 

1/2 cup oyster sauce
6 tablespoons unseasoned rice vinegar
1/4 cup gochujang
2 tablespoons Worcestershire sauce
2 teaspoons toasted sesame oil
4 tablespoons finely chopped fresh cilantro, divided
6 ears corn, husks on
1 tablespoon sesame seeds, toasted
Ingredients
  • ½

    cup oyster sauce

  • 6

    tablespoons unseasoned rice vinegar

  • ¼

    cup gochujang

  • 2

    tablespoons Worcestershire sauce

  • 2

    teaspoons toasted sesame oil

  • 4

    tablespoons finely chopped fresh cilantro, divided

  • 6

    ears corn, husks on

  • 1

    tablespoon sesame seeds, toasted

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Sides

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Taiwanese Grilled Corn

Get Ready to Cook

4

Servings

30 minutes

Tip

Don't husk the corn before grilling. The husks take on some char and allow the corn to steam so the kernels remain moist and tender.

Ingredients
  • ½

    cup oyster sauce

  • 6

    tablespoons unseasoned rice vinegar

  • ¼

    cup gochujang

  • 2

    tablespoons Worcestershire sauce

  • 2

    teaspoons toasted sesame oil

  • 4

    tablespoons finely chopped fresh cilantro, divided

  • 6

    ears corn, husks on

  • 1

    tablespoon sesame seeds, toasted

Step 1 of 4

Make the sauce

½
cup oyster sauce
6
tablespoons unseasoned rice vinegar
¼
cup gochujang
2
tablespoons Worcestershire sauce
2
teaspoons toasted sesame oil
2
tablespoons finely chopped fresh cilantro
6
ears corn, husks on

In a medium bowl, whisk the oyster sauce, vinegar, gochujang, Worcestershire, sesame oil and 2 tablespoons of cilantro. Remove only the outermost layer of husk, leaving the inner layers intact. If needed, trim off the silk that extends past the tips. Set the sauce and corn aside.

Step 2 of 4

Prepare the grill

Prepare a grill for direct high-heat cooking. For a charcoal grill, pour a full chimney of hot coals evenly over one side of the grill bed and open the bottom grill vents and lid vents; for a gas grill turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Step 3 of 4

Grill the corn

Place the corn, still in the husks, on the hot side of the grill. Cover and cook until charred on all sides, about 15 minutes, turning every 5 minutes. Transfer to a wire rack. When cool enough to handle, remove and discard the husks and silk.

Step 4 of 4

Brush the corn with the sauce

1
tablespoon sesame seeds, toasted
2
tablespoons finely chopped fresh cilantro

Return the corn to the hot side of the grill and lightly brush all over with sauce. Grill, uncovered, until lightly charred on all sides, 5 to 7 minutes, occasionally turning and brushing with more sauce. Transfer to a platter, then sprinkle all over with sesame seeds and remaining 2 tablespoons cilantro.

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Done!

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