Taiwanese BBQ Corn

Recipe by Cat Yeh

A sweet, smoky, and savory sauce with a kick that lets you recreate iconic Taiwanese street-style grilled corn right from your own backyard or apartment.

Taiwanese BBQ Corn
台式烤玉米

Makes enough sauce for 3-6 ears of corn

Ingredients

• 90g Yu Ding Xing Spicy Soy Paste
• 30g Bull’s Head BBQ Sauce 1.5 tbsp
• 25g white sesame paste
• 5 cloves garlic, minced or puréed
• 1 tbsp sugar
• 1/4 tsp five spice powder
• 1/2 tsp fine ground black pepper
• 1/4 tsp MSG
• 1 tsp lard or neutral oil
• 100ml water
• 3–6 ears of sweet corn or frozen whole glutinous corn
• Chili powder, to taste (optional)
• Skewers (optional)

Instructions

1. In a small saucepan, heat the lard (or oil) over medium heat. Add the Bull’s Head BBQ sauce and garlic. Stir-fry until fragrant.
2. Stir in the white sesame paste. Stir until fully incorporated.
3. Add sugar, five spice, black pepper, MSG, and chili powder (if using). Stir and fry for another 20 seconds until aromatic.
4. Add the YDX Soy Chili Paste and mix well.
5. Pour in the water and bring to a simmer. Cook for 5–8 minutes, stirring often, until the sauce thickens slightly. Set aside for basting.

Barbecuing the Corn

Corn Prep Options (Pre-cooking the corn helps it absorb the sauce better during the initial grilling or broiling.)

• Grilled Method: Grill corn directly over high heat until softened and charred in spots.
• Steamed Method: Steam corn in a TT steamer with 1 cup of water until tender. Remove and pat dry.

To Sauce + Grill

1. Brush an even layer of BBQ sauce onto each prepped corn cob.
2. Grill until the sauce dries and begins to caramelize.
3. Repeat brushing, turning, and grilling 2–3 more times, until the corn is coated in a glossy, sticky, and slightly charred layer.
4. Insert skewers and serve.

To Sauce + Broil

1. Set oven to Low Broil. Adjust the rack to two notches below the broiler. Line a baking sheet with a wire rack.
2. Broil par-cooked corn (no sauce yet) until slightly charred—about 3–5 minutes per side. Remove.
3. Brush an even layer of BBQ sauce onto each ear of corn.
4. Place on the rack and broil for another 2–3 minutes, keeping a close eye.
5. Once caramelized, remove from the oven.
6. Turn the corn and brush with more sauce.
7. Broil for another 2–3 minutes.
8. Repeat steps 6 and 7 until the sauce is thick, sticky, and evenly coated on all sides.
9. Let cool for 10 minutes.
10. Insert skewers and enjoy.