Grilled corn on the cob slathered in a tangy kimchi mayo is a welcome addition to the dinner table.
cup sour cream
Tbsp kimchi brine
Tbsp soy sauce
ears corn, shucked
Tbsp vegetable oil
Kosher salt and freshly ground black pepper
scallions, finely chopped
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.