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01In 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.See Demo
02Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
03Place the corn, still in the husks, on the hot side of the grill (if using charcoal). 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.See Demo
04Return 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.See Demo
In the store
Iio Jozo Pure Rice Vinegar
Rice vinegar is essential in Japanese cooking. This is one of the best we’ve tasted for its neutral, clean flavor and how it pairs with delicate flavors.
Chung Jung One Premium Gochujang
One of the most complex—and the most popular in the U.S— soy-based condiment. Gochujang, a spicy paste similar to Japanese miso, is a powerhouse ingredient
Japanese Pantry Wadaman Organic Sesame Oil
Good sesame oil can be hard to find, so we made it easy. We consider sesame oil a pantry staple for its earthy, clear, bold and strong flavor.