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Taiwanese Grilled Corn

4 Servings

30 minutes

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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.

4

Servings

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.

30 minutes

Ingredients

Directions

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Reviews
Kevin W.
July 2, 2022
Best corn ever
The flavors are magical! I’ve now made it many times and about to make it again tonight. Thanks for the recipe. I love your magazine and I bet we make 4 or more of the recipes in each issue