This Asian-inspired corn is one you'll want to add to your repertoire. We give instructions for grilling in a foil packet or directly on the rack. Both methods work great, but you'll get more charred bits with the direct grilling method. Sweet mirin cooking wine (find it with the Asian foods in large supermarkets) combines with soy sauce, sesame oil, garlic and lime zest for a glaze that's sweet, salty, garlicky and nutty. The Sriracha-mayo drizzle is a delicious finishing touch, with enough heat to perk up your palate; for less heat, reduce the amount of Sriracha to 1 teaspoon.

Source:, October 2019


Recipe Summary

30 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high heat (about 400 degrees F.)

  • Combine mirin, soy sauce, 1 teaspoon oil, lime zest, and garlic in a small bowl. Combine mayonnaise, Sriracha, lime juice, and remaining 1 teaspoon oil in another bowl; set aside.

  • To grill in a foil packet, place corn on a large sheet of heavy-duty foil; brush mirin mixture evenly over all sides of corn. Seal foil packet tightly; grill 20 minutes, flipping over after 10 minutes. To grill directly on rack, place corn on oiled grill rack. Grill 10 minutes, turning occasionally. Brush with half of mirin mixture; grill 1 to 2 minutes. Turn corn over. Brush with remaining mirin mixture; grill 1 to 2 minutes or until lightly charred.

  • Place grilled corn on a platter; drizzle with mayonnaise mixture and sprinkle with cilantro.

Nutrition Facts

1 ear and about 1 tablespoon Sriracha mayonnaise
226 calories; protein 4g; carbohydrates 24g; dietary fiber 2g; sugars 9g; fat 15g; saturated fat 1g; niacin equivalents 1.9mg; vitamin b6 0.1mg; sodium 312mg; added sugar 1g; calories from fat 135kcal.