Source: Hearth, Patio & Barbecue Association

Kimchi Grilled Corn on the Cob
The spicy sour taste of Korean kimchi plays delightfully off of the sweet crunch of freshly grilled corn on the cob. For something a little adventurous or exotic, this is a fresh spin on an old favorite!
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 8-10 minutes


4 ears Sunshine sweet corn
1/4 cup melted butter
2 tablespoons honey
Salt, as needed

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.

Source: Sunshine Sweet Corn Farmers of Florida and Hearth, Patio & Barbecue Association