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giving an Asian accent to corn-on-the-cob??

  • d

Doing a meal tomorrow where the emphasis is supposed to be on Asian flavors but at yesterdays's Farmer's Market, there was the first corn-on-the-cob of the season and I couldn't resist. Does anyone have an idea for a preparation for corn-on-the-cob that will keep me within the Asian-themed nature of the meal??


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  1. r
    rosemary tagliatelli

    Wasabi butter.

    1 Reply
    1. Never tried this before, but I think grilled corn w/ curry butter sounds very tasty.

      1. How about grilling, then brushing with melted ghee (Indian, of course) and sprinkling with salt and Chinese five spice powder? It tends to have an affinity for salty-sweetish things, like pork roasts; corn seems to fit this.

        1. a

          Serve with lime wedges and salt--rub the corn with the lime, sprinkle with salt. (Optional--add ground chili powder.) You could use lime in addition to butter. If "Asian" includes Indian, butter fits.

          1. Here's a good recipe:

            Grilled Corn with Soy Sauce

            6 tablespoons Unsalted butter
            2 tablespoons Dark soy sauce (this is important -- you want the thick, sweet, dark soy sauce)
            1 teaspoon Sichuan peppercorn (roasted and finely ground)
            2 teaspoons Finely chopped fresh chiles
            Salt, to taste
            8 ears sweet fresh corn (shucked)

            In a small pan, combine the butter, dark soy sauce, Sichuan peppercorn and chiles.

            Make a charcoal fire and, when the coals are ash white, grill the corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning frequently.

            Serve at once.

            1. I think I've had corn grilled with miso on it -- Japanese style. I think one uses a white (shiro) miso -- but not too sweet a miso, for then the sugar would burn.

              1. s

                Buy some umoboshi plums or umoboshi plum paste. Boil cobs as usual. Simply rub part of a plum or the paste on the corn. Sounds strange, but it's absolutely delicious.

                I learned this in my macrobiotic cooking classes in the early 80's.

                You can get these plums in the macrobiotic or asian food section of Whole Foods or your coop. Or if there are any Asian grocery stores, I think you can buy them them there. They're pricy, but they will last for years in your refrigerator.

                1. Again an Indian idea, a squeeze of lime and a sprinkle of chunky chaat masala.

                  1. A pretty easy thing to do would be to make a kaffir lime/thai basil/chili butter and just baste it on.

                    1. i would give a japanese-inspired butter a try.

                      just add a tidge of wasabi powder (or a generous grating of fresh wasabi root if you've got it!) to some softened unsalted butter. season with miso paste in lieu of any salt--sweet corn on the cob does well when paired with anything salty and the earthy complex umami notes from miso is pretty good. the subtle wasabi kick at the end is delish too :)

                      on a different note...
                      if you ever get a chance, try grilled corn on the cob with a red chile butter, alternating bites with fried halloumi or kasseri cheese. salty, crunchy, gooey, corn sweet--yum :)

                      1. If you are able to grill the corn, try brushing each ear with a chile sambal. I use the one in the jar with the green lid, can't remember the name , but it's pretty hot. There is a nice contrast between the sweet corn and the spicy sambal.

                        1. wow, I'm surprised no one has mentioned the great corn on the cob street food you can get in Taiwan and China probably.

                          You can parboil the corn first, then make the mixture of the following: soy sauce, sesame oil, chili paste, rice wine, sugar, hoisin, some vingar. The porportions are to your own taste. Brush the corn with this mixture and grill until the outside are carmalized and slightly charred in places. You can also do this under a broiler.

                          2 Replies
                          1. re: Wendy Lai

                            Thank you! This post has had me dreaming about Taiwan street food, but I didn't have any idea what the sauce was made of so kept quiet. Now that you've given me the ingredients, it'll be high on my list of things to make.

                            For those of you who haven't had this, it's amAzing.

                            1. re: Wendy Lai

                              Sounds good--but I'm wondering if they don't use field corn. A lot of these heavier flavored treatments sound like they'd be better with field corn (starchier, tougher, less sweet).

                            2. Konnichiwa from Tokyo. Have been tasting wines all day and am too exhausted to open up all of the responses. Imagine that my answer has already been mentioned. But, in the small chance that it has not, let my put in my two yen.

                              My mother who is Japanese used to roast corn on the cob, in the husk, on the BBQ. When done, peel off the husk, season with soy sauce and voila!

                              P.S. Drank lovely wines today - nice Rioja, Semillon and dessert wines! Enjoy the corn, you will not be disappointed!