Taiwanese Grilled Corn | Christopher Kimball’s Milk Street

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Adapting a rotisserie technique for lacquered corn on the grill

Taiwanese Grilled Corn

Appears in July-August 2018

30 minutes

Taiwanese Grilled Corn

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.




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.

30 minutes

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