Taiwanese Grilled Corn

Taiwanese street vendors season spit-roasted ears of corn with a basting sauce made with shacha, a paste containing garlic, shallots and dried shrimp.

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Step 1

In a medium bowl, whisk the oyster sauce, vinegar, gochujang, Worcestershire, sesame oil and 2 tablespoons of cilantro. Remove only the outermost layer of husk, leaving the inner layers intact. If needed, trim off the silk that extends past the tips. Set the sauce and corn aside.

Step 2

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Step 3

Place the corn, still in the husks, on the hot side of the grill (if using charcoal). Cover and cook until charred on all sides, about 15 minutes, turning every 5 minutes. Transfer to a wire rack. When cool enough to handle, remove and discard the husks and silk.

Step 4

Return the corn to the hot side of the grill and lightly brush all over with sauce. Grill, uncovered, until lightly charred on all sides, 5 to 7 minutes, occasionally turning and brushing with more sauce. Transfer to a platter, then sprinkle all over with sesame seeds and remaining 2 tablespoons cilantro

Step 5

Don't husk the corn before grilling. The husks take on some char and allow the corn to steam so the kernels remain moist and tender.