Sweet, smoky corn slathered in a garlicky, spicy butter glaze — that’s what awaits in this addictive Korean-inspired side. Whether you’re grilling for a backyard barbecue or whipping up a quick stovetop dinner side, this Spicy Garlic Butter Corn Recipe delivers bold umami from gochujang, rich creaminess from butter, and a bright garlic kick that elevates simple corn to crave-worthy status. It’s an easy spicy corn recipe that leans Korean in flavor but feels comfortingly familiar to anyone who loves buttery corn on the cob.

Korean Spicy Garlic Butter Corn on the Cob

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Servings: 4 ears | Difficulty: Easy

Ingredients

4 ears of fresh corn, husks removed (or 4 cups of corn on the cob if using smaller ears)
4 tablespoons unsalted butter (or vegan butter for a dairy-free version)
2 tablespoons gochujang (Korean chili paste) — adjust to taste
1 tablespoon soy sauce (or tamari for gluten-free)
2 teaspoons honey or brown sugar (optional, balances heat)
3 garlic cloves, finely minced
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced (green parts for garnish)
Lime wedges, for serving
Salt and freshly ground black pepper, to taste

Step-by-step instructions

Preheat and prep: If grilling, preheat grill to medium-high. For stovetop, heat a large heavy skillet or grill pan over medium-high heat. Lightly brush corn with a bit of oil and season with salt and pepper.
Make the spicy garlic butter: In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Stir in minced garlic and cook gently for 30–45 seconds until fragrant — do not brown. Whisk in gochujang, soy sauce, honey (if using), and toasted sesame oil until smooth and glossy. Taste and adjust seasoning; add more gochujang if you want extra heat.
Cook the corn: Place corn on the grill or in the hot skillet. Cook 3–4 minutes per side, turning occasionally, until you get a nice char and the kernels are tender. For stove-steaming, add 2–3 tablespoons of water, cover, and steam 6–8 minutes, then uncover and char slightly in the pan.
Brush with sauce: As soon as the corn is cooked, brush it generously with the spicy garlic butter. Rotate and brush again so every side is coated. Reserve a tablespoon of sauce for drizzling when serving, if desired.
Garnish and serve: Sprinkle toasted sesame seeds and sliced scallions over the glazed corn. Serve immediately with lime wedges for squeezing over the top.

Cooking tips and tricks

Use fresh corn for the best texture and natural sweetness. If using frozen, thaw and pat dry first, then follow the same cooking steps.
Don’t overcook the garlic in the butter — low and slow prevents bitterness. You want it softened and aromatic, not browned.
If you prefer a smokier flavor, add a pinch of smoked paprika or use a charcoal grill. For an extra charred crust, finish directly over the hottest part of the grill for 20–30 seconds per side.
Adjust heat by changing the amount of gochujang or mixing in a teaspoon of chili oil for heat with a different flavor profile.
To make spreading easier, keep the butter sauce warm. Reheat gently before brushing so it glides over the kernels.
For even coverage, use a silicone basting brush or spoon the sauce into your hands and roll the corn to coat (use caution — sauce will be hot).

Nutritional information (approximate per serving — 1 ear)

Calories: 260 kcal
Fat: 15 g
Saturated fat: 8 g (less if using a plant-based butter)
Carbohydrates: 26 g
Fiber: 2.5 g
Sugar: 6 g (includes natural corn sugars and a bit from honey)
Protein: 3.5 g
Sodium: 380 mg (varies with soy sauce and added salt)

Note: These values are estimates and will vary depending on ingredients and portion sizes.

Recipe variations

Vegan buttery corn: Swap salted butter for a vegan butter or olive oil and use maple syrup instead of honey for a sweet balance.
Cheesy Korean corn: After brushing with spicy garlic butter, sprinkle finely grated Parmesan or cotija cheese for a salty, creamy finish. This hybrid is a crowd-pleaser with picnic fare.
Gochujang corn on the cob with mayo (Korean street style): For a richer street-food vibe, slather a thin layer of mayonnaise on the cooked corn before brushing with the spicy butter, then top with extra gochujang drizzle and seasoning.
Smoky chili lime: Add a pinch of smoked paprika and finish with lime zest for a citrusy, smoky spin that pairs well with grilled meats.
Herbed garlic butter: Mix chopped cilantro or parsley into the butter for a fresh, herbaceous note.

Storage and serving suggestions

If you have leftovers, remove kernels from the cob and store them in an airtight container in the refrigerator for up to 3 days. Whole cooked ears wrapped tightly will keep 1–2 days but lose texture more quickly. Reheat gently:

Microwave: 20–30 seconds for a single ear (cover with a damp paper towel to retain moisture).
Skillet: Reheat in a hot pan with a pat of butter for 2–3 minutes, turning to warm evenly and re-char slightly.
Oven: Wrap ears in foil and warm at 350°F (175°C) for 10–12 minutes.

Serving suggestions: This Korean corn on the cob pairs beautifully with grilled meats (like bulgogi or barbecue ribs), a crisp green salad, or as part of a Korean-inspired spread with kimchi, pickled vegetables, and steamed rice. For a party, serve on a tray with extra spicy garlic butter for guests to brush on more sauce.

Frequently Asked Questions

Is this the same as Korean corn on the cob sold on the street?

It’s inspired by Korean flavors. Street versions often use mayonnaise, sugar, and cheese with chili paste or powdered seasoning. This Spicy Garlic Butter Corn Recipe focuses on a garlicky, buttery glaze with gochujang for authentic umami heat while keeping the method quick and home-friendly.

Can I make this Spicy Garlic Butter Corn Recipe less spicy?

Yes. Reduce the gochujang or swap half of it for tomato paste or ketchup to maintain color without as much heat. You can also omit the honey if you prefer less contrast between sweet and spicy.

Can I use frozen corn or canned corn?

Yes. Thaw and pat frozen corn dry before searing or grilling. For canned corn, drain well and pan-fry kernels in the spicy garlic butter for 3–5 minutes until slightly caramelized.

How do I adjust the recipe for a larger crowd?

Scale ingredients proportionally. The spicy butter stores well in the fridge for up to 5 days—warm gently before brushing on additional ears during a cookout.

What is gochujang and can I substitute it?

Gochujang is a Korean fermented chili paste that’s savory, sweet, and spicy. If you don’t have it, try a mixture of miso paste + chili paste (like sriracha) + a little sugar to mimic the sweet-fermented profile. The flavor won’t be identical but will still be delicious.

People search for “how to make undefined” or “undefined recipe” — does that relate to this dish?

Sometimes search engines show odd long-tail phrases like “how to make undefined” or “undefined recipe.” If you saw those searches, you likely meant to look for “how to make spicy garlic butter corn recipe” or another specific variation. This article covers practical, clear steps so you won’t encounter an “undefined” result when making this Korean-style corn on the cob.

Conclusion

Bold, buttery, and slightly spicy — this Korean Spicy Garlic Butter Corn on the Cob is an effortless way to turn simple corn into a standout side. It’s an easy spicy corn recipe perfect for weeknights, cookouts, and parties. With a few pantry staples like gochujang and sesame oil, you’ll have a gochujang corn on the cob that’s packed with flavor and ready in about 30 minutes from start to finish. Try it once and you’ll keep coming back for that sweet-umami glaze and garlic-forward finish.