Пряная корейская кукуруза на гриле на початках

Introduction

Fire up your Arteflame grill and get ready for the perfect spicy Korean grilled corn on the cob! Slathered in a rich, spicy Korean chili butter, the corn gets that irresistible smoky-charred finish while staying tender and juicy inside. The Arteflame’s flat top griddle ensures even cooking, and the result is golden, flavor-packed corn that’s perfect for any barbecue. This simple yet bold recipe will elevate your next cookout with a punch of heat and umami flavor!

Ingredients

• 4 ears of corn, husks removed
• 4 tbsp unsalted butter, softened
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro or green onions
• 1 tsp toasted sesame seeds

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the firewood to burn until the grill is ready, about 20 minutes.

Step 2: Prepare the spicy Korean chili butter

1. In a small bowl, mix the softened butter with gochujang, gochugaru, soy sauce, honey, minced garlic, sesame oil, and lime juice.
2. Stir until well combined and smooth.

Step 3: Grill the corn

1. Place the corn on the Arteflame flat top griddle near the center where it is hotter.
2. Grill the corn, turning occasionally, until evenly charred and cooked through, about 10-12 minutes.

Step 4: Baste the corn with Korean chili butter

1. During the last few minutes of grilling, brush the Korean chili butter over the corn, allowing it to caramelize slightly.
2. Turn the corn frequently to evenly coat it with butter.

Step 5: Serve and garnish

1. Remove the corn from the grill and place it on a serving platter.
2. Sprinkle with chopped cilantro or green onions and toasted sesame seeds.
3. Serve immediately and enjoy!

Tips

• For a more intense smoky flavor, move the corn closer to the center grill grate for a brief sear before serving.
• Use high-quality firewood for the best flavor infusion.
• If you prefer milder heat, reduce the amount of gochugaru or gochujang.
• Add a squeeze of extra lime juice before serving for a fresh, citrusy kick.

Variations

1. Cheesy Korean Corn: Sprinkle freshly grated Parmesan or cotija cheese over the grilled corn while it’s still hot.
2. Sweet & Spicy Honey Corn: Increase the honey to 2 tbsp for a sweeter balance to the heat.
3. Garlic Butter Corn: Add an extra minced garlic clove to the butter for a bolder garlic flavor.
4. Kimchi-Infused Corn: Finely chop kimchi and mix it into the butter for an umami-packed twist.
5. Soy-Ginger Glazed Corn: Add 1 tsp grated fresh ginger and an extra dash of soy sauce for an Asian-inspired flavor.

Best Pairings

• Grilled bulgogi steak or Korean short ribs
• Kimchi coleslaw for a crunchy, tangy balance
• Steamed jasmine rice to soak up the flavors
• A cold Korean lager or a refreshing citrus cocktail

Conclusion

This spicy Korean grilled corn on the cob is the perfect side dish for any outdoor grilling session. The smoky-spiced butter pairs beautifully with the natural sweetness of the corn, creating an irresistible dish that will impress your guests. The Arteflame grill ensures perfect charring while keeping the corn juicy and flavorful. Try this at your next barbecue and watch it disappear!