Asian-spiced Grilled Corn on the Cob

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
1-2 1-2
Asian-spiced Grilled Corn on the Cob
Main INGREDIENTS
  • Rice & Grains
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Square Grillit®
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Cast Iron Square Grillit®
Ingredients
Method

Ingredients

  • 1 teaspoon runny honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon chilli sauce
  • Dash of oil
  • 2 corn on the cob
  • Vegetable oil, for grilling

  • Method

  • 1
    In a large dish, combine the honey, vinegar and chilli sauce.
  • 2
    Add the corn to the marinade, turning the cob to ensure it is fully coated. Ideally make and marinade in the fridge overnight (when you make the kimchi), but they can also be cooked straight away.
  • 3
    Heat the Signature Cast Iron 30cm Rectangular Grill empty on medium heat for five minutes to get it hot, then brush it with a little oil. Place the corn on the grill and cook for 3 - 4 minutes before turning and cooking for a further 3 - 4 minutes. Repeat until all sides of the corn are golden and slightly charred.
  • 4
    Serve immediately.
  • 5
    Cook's Notes
  • 6
    This corn on the cob is great served alongside our Grilled Cheese Sandwich and Mak Kimchi but also works with a fresh Asian salad or even grilled meats or halloumi.
  • 7
    If you have access to an oven grill, finish off the corn with sprinkling of panko breadcrumbs and a little parmesan for saltiness. Place under the hot grill until golden and crisp. This is great for adding a little crunch!