Judy Joo

Grilled Corn on the Cob with Doenjang Butter

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home
Korean Food Made Simple

By Judy Joo

Published 2016

  • About

Coming from New Jersey, the Garden State, I’m a sucker for fresh-picked corn on the cob during the summer. I like to serve this grilled corn with just about any barbecue, but especially with my Mum’s BBQ Chicken. The butter is good on steamed corn, too.

Ingredients

  • 115 g (4 oz) unsalted butter, at room temperature
  • 1 tbsp doenjang

Method

PREHEAT A GAS or charcoal grill to medium.

In a small bowl, whisk together the butter and soya bean paste until smooth. Stir in the spring onion and set aside. Lightly brush the grill grates with oil. Grill the sweetcorn, turning occasionally, until charred in spots, about 10 minutes. Transfer the sweetcorn to a platter and slather with the doenjang butter, or serve the bu