I love street food, and I love corn. So when I was in Taipei , of course I tried Taiwanese Street Corn. Every country has their own twist. This is nothing like Mexican Street corn: Elote, well except it is street food, and corn…
Taiwanese street corn is fresh corn on the cob that is grilled over charcoal, brushed with a mixture of soy sauce, sugar, and chili sauce, and sprinkled with cilantro and sesame seeds. The result is a smoky, sweet, salty, and spicy treat that is irresistible.
Taiwanese street corn is a variation of grilled corn that is common in Taiwan and other parts of Asia, such as China, Korea, and Thailand.
It is a street food that is sold by vendors who grill the corn over charcoal, and season it with different sauces and toppings.
Taiwanese street corn is also known as “shacha corn”, which refers to the shacha sauce, a type of Chinese barbecue sauce that is made from dried shrimp, garlic, chilies, and oil.
Enjoy it solo as a snack or pair it with street food classics like fried chicken or stinky tofu.
Whether you’re in Taiwan or craving an exploration of vibrant street food, Taiwanese grilled corn is a must-try. The interplay of smoky grilled corn, sweet-savory sauces, and aromatic herbs delivers a distinctive and delightful experience.
Why Taiwanese Street Corn works:
- Grilled corn with Asian sauces and cilantro, is just a different experience for the western palate. Be bold. Try something new!
- The corn provides a fresh, juicy, and sweet base.
- The shacha sauce adds a smoky, salty, and spicy coating to the corn, that enhances its sweetness and flavor. The shacha sauce also gives the corn a beautiful brown color, that makes it more appetizing.
- The cilantro adds a fresh, herbal, and slightly citrusy garnish, that complements the smokiness and spiciness of the shacha sauce.
- The sesame seeds add a crunchy, nutty, and nutty topping, that contrasts with the soft and juicy corn.
- The recipe is easy to make, with only seven ingredients and a few simple steps. You just need to grill the corn, brush it with the shacha sauce, and sprinkle it with the cilantro and sesame seeds. You can also make the shacha sauce in advance, or use a store-bought one, to save time and effort.
Tips and tricks for Taiwanese Street Corn:
- Boil them in water for about 5 minutes, to soften them and give them a bit of a pre-cook, then just char them on the grill. This will make them juicier.
- Choose fresh, firm, and yellow corn that has a tight and green husk, and no brown spots or blemishes.
- Peel off the husk and the silk of the corn, and rinse it under cold water. You can also cut off the stem and the tip of the corn, if you prefer. You can also leave some of the husk on the corn, and fold it back to create a handle, if you like.
- Grill the corn over medium-high heat, turning occasionally, until it is charred and tender, for about 15 to 20 minutes. You can use a charcoal grill, a gas grill, or an indoor grill pan. You can also boil or steam the corn, but it won’t have that smoky flavor.
- Brush the corn with the sauce, using a pastry brush or a spoon. Make sure to coat the corn evenly and generously, and get into the crevices and the sides.
- Sprinkle some chopped cilantro and sesame seeds over the corn, and serve hot, with some napkins handy.
Taiwanese Street Corn
Equipment
Ingredients
- 4 Tbsp soy paste Available at most fine Asian grocers
- 1 Tbsp sweet chili sauce
- 4-5 cloves of garlic smashed
- hot chili sauce *optional, but good
- 6-8 ears of corn shucked
Instructions
- In a small bowl, combine soy paste, sweet chili sauce, and crushed garlic cloves.
- Stir well and reserve.
- Heat a grill over high heat and cook the corn, turning occasionally, until charred in spots, about 20 minutes.
- Brush the marinade over the corn and rotate it, repeating this step 3-4 times, or to your desired taste.
- Enjoy!
Nutrition
Taiwanese Street Corn Pairs well with:
