Teriyaki Grilled Corn

Grilled corn with a sticky teriyaki-style glaze that caramelizes over the flames. The glaze is dead simple: brown sugar, tomato paste, cornstarch, water, and sesame seeds whisked together and simmered for one minute until thick enough to cling to the kernels.

Grill the corn first, then baste. This order matters. The husked ears get 5 to 10 minutes on the grill to char and cook through, and the glaze goes on during the last few minutes. Brushing it on too early means the sugars burn before the corn is done. Two or three coats in the final stretch is all you need for a glossy, lacquered finish.

The tomato paste adds body and a savory undertone to what could otherwise be a one-note sweet glaze. It doesn’t taste like tomato in the finished product. It just deepens everything.

Chef Tips

• Keep the grill covered while the corn cooks. The trapped heat steams the ears and cooks them evenly without drying out the kernels.
• Apply the glaze with a silicone brush and work fast. The sugars set quickly on the hot corn.
• The cornstarch thickens the glaze just enough to coat without dripping. Don’t skip it or you’ll have a runny mess.
• Rotate the ears every couple of minutes for even charring on all sides.

Variations

• Soy sauce boost: Add a tablespoon of soy sauce to the glaze for a saltier, more traditional teriyaki flavor.
• Spicy teriyaki: Stir in a pinch of red pepper flakes or a dash of sriracha for heat.
• Garlic ginger version: Add grated fresh ginger and minced garlic to the glaze before simmering.