Grilled corn with kimchi mayo and green onions
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Serve grilled corn with a delicious Asian-inspired topping: kimchi mayonnaise. It's easy to make: just mix mayonnaise with sour cream, kimchi brine, and a little soy sauce. The savory flavor perfectly complements the sweetness of the corn, and the delicious smoky aroma is a wonderful bonus. To make the grilled corn easier to handle and serve, when shelling it, don't tear off the leaves; instead, fold them back and twist them to form a handle.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 ears of corn, husked
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons kimchi brine
- 1 tbsp soy sauce
- 2 tablespoons of vegetable oil
- 8 green onions, thinly sliced
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Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
- In a small bowl, combine mayonnaise, sour cream, kimchi brine and soy sauce.
- Rub the corn with vegetable oil and sprinkle with salt and black pepper. Grill the corn, turning occasionally, until cooked through and charred, 8-10 minutes. Remove from heat, spread with kimchi mayonnaise, and sprinkle with green onions.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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