Sticky and sweet; this Sesame Glazed Corn on the Cob is a quick and easy way to take your backyard grill session up a notch.
Every single year we take one of our favourite summer vegetables and add some TMG flare to it. Of course we’re talking about none-other than THE summer veggie: corn. Corn, when in season, is delicious and sweet and instantly turns a sad plate into a complete meal. As much as we love good ol’ buttered corn – we think it’s time for it to get a little makeover.
Last year we made Korean-style Corn on the Cob and the year before it was version of Mexican Elote. Whether you like it or not, this corn on the cob makeover series has become and annual thing. This year we’re taking some of our favourite Asian flavours and basting it all over sweet corn on the cob to form a delicious sticky outer flavour-punch. Did that sentence make sense at all? Ah well that’s just proof of how much we love this recipe – we’re at a loss for words!
What makes Sesame Glazed Corn so good?
- Sticky, spicy and sweet!
- Quick and easy to make.
- Classic Asian flavours.
- Classic summer treat with a twist.
This seven ingredient summer staple is super easy to make. All you have to do is combine all the sauce ingredients in a small bowl while you cook the corn on the grill. Don’t forget to wrap your corn with some tin foil (shiny side on the inside) before you place it on the grill. The tin foil helps to cook the corn quicker and steams it before you remove it to create the delicious char. When you remove the corn from the foil you want to place it back on the grill to blacken it a bit. Brush on the sesame glaze continually as you turn the corn until you’re out of glaze. Finally sprinkle with your choice of toppings and serve. If you have any glaze left over you can pour it over just before serving.
Sesame Glazed Corn on the Cob
- 4-6 ears of corn
- 1/4 cup (60 mL) hoisin sauce
- 2 tbsp (30 mL) maple syrup
- 1 lime, juiced
- 2 tsp (10 mL) sesame oil
- 1/3 cup (15 g) cilantro, chopped
- 1 tbsp (8 g) sesame seeds
- Preheat grill on high heat.
- In a small bowl combine hoisin, maple syrup, sesame oil, and lime juice. Set aside.
- Wrap corn in tin foil and cook for about 10-15 minutes, rotating frequently. You want the corn to be a bright yellow. Once cooked, remove from foil and brush with glaze. Place back on grill and cook until the corn starts to char. Make sure you are continually rotating on all sides. Continually baste with glaze as you cook.
- Remove from grill and sprinkle with cilantro, sesame seeds and drizzle with sriracha if you want to.