Grilled corn on the cob slathered in a tangy kimchi mayo is a welcome addition to the dinner table.
Prepare a grill for medium-high heat.
Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.