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Taiwanese Street Corn Recipe

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4.3 from 8 reviews

This Taiwanese street corn recipe features fresh corn on the cob steamed to perfection and coated with a flavorful, garlicky shacha sauce mixed with sesame paste for a creamy, savory finish. The corn is then air fried to develop a slightly caramelized surface, creating a deliciously unique street food experience at home. Ready in 30 minutes, this dish serves as a perfect snack or side with bold Asian flavors.

Ingredients

Fresh Corn

  • 4 ears fresh yellow corn on the cob (husks and silks removed, about 6 inches each, 1.65 lb total)

Shacha Sauce Mixture

  • 0.53 oz garlic cloves (3 large, grated)
  • 2 tbsp Shacha sauce (or vegetarian shacha)
  • 1 tbsp light soy sauce (or Taiwanese thick soy sauce)
  • ⅛ tsp white pepper
  • 1 tbsp Chinese sesame paste (or tahini)
  • ¼ tsp sugar (optional)
  • ½-1 tbsp water (room temperature)
  • ½ tbsp neutral-flavored oil (only if the shacha sauce is very dry)

Instructions

  1. Clean the corn: Remove the husks and as much corn silk as possible. Rinse the cobs under cool water and rub away any remaining silk. Trim longer cobs to approximately 6 inches if needed.
  2. Steam the corn: Add 1¼ cups room-temperature water to a pot fitted with a steamer basket. Add the corn and cover the pot. Bring the water to a boil over medium-high heat, about 3 minutes. Reduce the heat to medium and steam for 10 minutes until tender.
  3. Make the brushing sauce: While the corn steams, combine grated garlic, shacha sauce, soy sauce, white pepper, sesame paste, and sugar (if using) in a bowl. Stir in ½ tablespoon water to create a thick but brushable consistency. Add the remaining ½ tablespoon water if needed. If the shacha sauce is very dry, stir in ½ tablespoon neutral-flavored oil to loosen the sauce.
  4. Brush the first side: Line the air fryer basket with parchment paper to prevent sticking. Transfer the hot steamed corn to the basket in a single layer. Brush the sauce evenly over only the exposed top side of each cob.
  5. Air fry the first side: Air fry the corn at 360°F (182°C) for 5 minutes without preheating. This step helps the sauce caramelize and enhances flavor.
  6. Flip and brush again: Turn the corn to expose the uncoated side. Brush the remaining sauce over this side, then air fry again at 360°F (182°C) for another 5 minutes to finish cooking and caramelize the sauce evenly.
  7. Serve: Remove the corn from the air fryer and serve warm immediately as a flavorful street food-inspired snack or side dish.

Notes

  • Shacha sauce can be found at Asian grocery stores or substituted with a vegetarian version if preferred.
  • You can adjust the sugar amount to balance the savory and sweet flavors according to taste.
  • Ensure the corn is steamed thoroughly before air frying for the best texture.
  • If you don’t have an air fryer, you can alternatively broil the corn in the oven, watching carefully to avoid burning.
  • Using parchment paper in the air fryer basket prevents sticking and preserves the sauce coating.

Find it online: https://cookedbysarah.com/taiwanese-street-corn-recipe/