Grilled Corn With Sesame Soy Butter Recipes

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HOISIN-GLAZED CORN ON THE COB



Hoisin-Glazed Corn on the Cob image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/4 cup hoisin sauce
2 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic, grated
6 ears corn, shucked
1 tablespoon sesame seeds
1 tablespoon minced fresh chives

Steps:

  • Preheat a grill to medium-high heat.
  • In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic.
  • Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill.
  • Sprinkle each ear with sesame seeds and chives.

GRILLED CORN WITH SESAME-SOY BUTTER



Grilled Corn With Sesame-Soy Butter image

Mark Twain advocated for boiling corn - preferably right in the corn field. But there's no better way to cook corn than by grilling. The high dry heat of the fire caramelizes the natural plant sugars, intensifying the corn's natural sweetness while adding a beguiling smoky flavor. The key is to brown the kernels on all sides. To form a convenient handle for eating the corn, fold the husk back below the stem end. In this version, the corn is seasoned with sesame, soy, mirin and butter.

Provided by Steven Raichlen

Categories     vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon mirin or honey
Freshly ground black pepper
Vegetable oil, for the grill grates
4 ears corn in husks
2 tablespoons black sesame seeds or toasted white sesame seeds
1 tablespoon minced fresh chives or scallion greens

Steps:

  • Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
  • Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
  • Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
  • Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
  • Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.

WHOLE CORN ON THE GRILL



Whole Corn on the Grill image

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Provided by Andrew Knowlton

Categories     Bon Appétit     Corn     Grill     Butter     Summer     Green Onion/Scallion     Sesame     Chile Pepper     Side     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 2

4 ears of corn, in husk
Charred Spring Onion and Sesame-Chile Butter

Steps:

  • Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25-35 minutes.
  • Let corn cool slightly, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter.

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