A light pink coloured Japanese symbol.
Japanese Inspired

Asian Grilled Corn on the Cob

This super-simple recipe with a kick really brings out the natural sweetness of ​grilled corn. The combination of Yamasa Ramen Broth, gochujang, and sriracha creates a delicious but unexpected finish to grilled corn-on-the-cob, making this recipe the perfect side for both Asian-inspired and traditional cookout dishes.

Yield: 4 servings

Prep time: 5 mins

Total time: 15 mins


  •       4-6 ears of corn - husked


  •  12 tablespoon Yamasa Tonkotsu Ramen Broth
  •  2 Teaspoons Gochujang
  •  2 tablespoons mayo
  •  4 tablespoons plain Greek yogurt - (may sub sour cream)
  •  1 teaspoon Dijon mustard
  •  1 teaspoon sriracha sauce
  •  2 tablespoons honey
  •  1 teaspoon garlic powder  
  • ½ teaspoon crushed red pepper flakes


  1. Whisk together all sauce ingredients.
  2. Place corn on the grill and cook over medium-high heat 6-10 minutes, turning throughout until cooked on all sides and corn begins to char.
  3. Remove corn from grill, brush with sauce. Serve immediately. Drizzle with extra sriracha sauce if you like it really spicy!