Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.

Momofuku Inspired Grilled Corn on the Cob

I recently had the pleasure of dining at David Chang’s famed Momofuku Noodle Bar. One of the items on the menu was their corn; a grilled corn on the cob slathered with a black garlic mayo and topped with scallions.

I thought my take on the Momofuku grilled corn on the cob would be a great inaugural post as we head into the end of summer. This would be a great menu item to close out the grilling season.

The great thing about this recipe is how adaptable and flexible it can be. You can customize it by adding your favourite ingredients into the sauce or as a topping. One suggestion is that toppings are crunchy to add texture such as crispy onions.

My recipe is as fllows:


6 ears of corn

1 garlic

1 tbsp olive oil

2 tbsp sea salt, divided into 1 servings of 1 tbsp each

1 cup of mayonaise

1 tbsp paprika

1 tbsp sriracha (optional)

1 stalk green onion chopped

1 sheet nori thinly sliced



Squeeze bottle or 1 small plastic zipper sandwich bag

Food processor or hand blender


1. Slice the top off the garlic and add the olive oil and 1 serving of seas salt over the top. Wrap the garlic in foil and place on the grill for 20 minutes.

2. Place corn on the grill for 25 minutes turning 1/4 turn every 5 minutes to get an even char. You can grill the corn with stalk and silk still on, then peel off once grilled. If you can only find corn that has been cleaned off like I had, you can wrap each cob in foil.

3. While corn is grilling, mix together the mayo, paprika, remaining salt, and sriracha in a food processor.

4. Remove garlic from the grill and unwrap.  Over the mayo mixture in the food processor, turn the garlic upside down and squeeze out the roasted garlic from the skin. Mix until smooth.

5. Remove corn from the grill and unwrap.

6. Place mayo mixture in a squeeze bottle. If you don’t have a squeeze bottle, pour the mixture into a plastic sandwich bag and snip of a tiny piece from the bottom tip. Liberally sauce each in a zig zag motion.

7. Top each cob with your green onion and nori.

Simply striking and strikingly simple!

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This entry was posted on August 31, 2013 by in Recipes and tagged , , , , .


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