Taiwanese-Style Street Corn with Sacha Barbecue Sauce

This recipe is my rendition of the grilled corn I remember from childhood that we used to buy from street vendors in Taiwan. If memory serves me correctly, some of the vendors used lard and perhaps even fried shallots in their seasoning for the grilled corn. The corn grown in Taiwan back in the day was what my dad called "cow corn," basically not the sweet, golden, succulent varieties we are used to eating here in the U.S., but rather the more whitish varieties that were neither succulent nor all that in the flavor department. So slathering this bland, chewy veggie with an aromatic, savory, delectable sauce and then grilling it made all the sense in the world. So here you have it - corn that ain't just for cows anymore...

Ingredients: 
1 cup Sacha Barbecue Sauce
2 tbsp. soy sauce
1-2 tsp. sesame oil
1/4 tsp. Garlic powder
2 tsp. sugar

4-6 ears of corn

1. Combine all the sauce ingredients together and set aside.

2. Husk and remove the silk from the corn, if needed. Rinse the corn and set aside.

3. Heat up your grill and place the corn on the grates. Grill for 3-5 minutes, then turn over with tongs. Brush the top of the corn liberally with the BBQ sauce and cook another 3-5 minutes. 

4. Turn the corn over again with tongs and brush the other side liberally with the BBQ sauce. Grill for another 30 seconds to 1 minute then remove to a platter and serve. 

Garlic powder, Sacha BBQ sauce, sugar, soy sauce, and sesame oil. 

You can find Sacha Jiang or Chinese BBQ sauce in most Asian markets. 

This is the same sauce we use as the dipping sauce for hot pot.