Kimchi Grilled Corn on the Cob
You can never have too many American recipes, so give Kimchi Grilled Corn on the Cob a try. This recipe serves 6 and costs 94 cents per serving. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 141 calories. Plenty of people really liked this side dish. Head to the store and pick up butter, kimchi, honey, and a few other things to make it today. 826 people were glad they tried this recipe. It is brought to you by A Spicy Perspective. From preparation to the plate, this recipe takes around 15 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so excellent spoonacular score of 16%. Easy Instant Pot Corn on the Cob (Pressure Cooker Corn on the Cob), Grilled Oriental Chicken Kabobs with grilled Corn on the Cob, and Grilled Corn On The Cob are very similar to this recipe.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
¼ cup melted butter
4-6 ears fresh Florida Sweet Corn
2 Tb. honey
1 cup prepared kimchi
Salt
Equipment:
grill
baking pan
food processor
blender
Cooking instruction summary:
Preheat the grill to high heat. Remove the cornhusks and corn silk, and lay the fresh Florida Sweet Corn on a rimmed baking dish.Place the kimchi in a food processor or high-powered blender. Pulse until the kimchi is finely chopped. Then add the melted butter, honey and salt to taste. Puree until smooth.Brush the kimchi mixture onto the ears of corn, coating completely. Then place the corn on the grill. Grill for 8-10 minutes, turning the corn every 2 minutes until all sides are slightly charred. Remove and serve warm.
Step by step:
1. Preheat the grill to high heat.
2. Remove the cornhusks and corn silk, and lay the fresh Florida Sweet Corn on a rimmed baking dish.
3. Place the kimchi in a food processor or high-powered blender. Pulse until the kimchi is finely chopped. Then add the melted butter, honey and salt to taste. Puree until smooth.
4. Brush the kimchi mixture onto the ears of corn, coating completely. Then place the corn on the grill. Grill for 8-10 minutes, turning the corn every 2 minutes until all sides are slightly charred.
5. Remove and serve warm.
Nutrition Information:
covered percent of daily need
