Grilled Corn with Spicy Korean Miso Sauce

Ingredients

• 2 tablespoons white miso paste
• 2 tablespoons gochujang
• 2 tablespoons mayonnaise
• 1 tablespoon juice from 1 lemon
• 1/4 cup roughly chopped fresh cilantro leaves, divided
• 1/4 cup finely sliced scallions, divided
• 8 ears corn, shucked

Directions

1. Fill and light 1 charcoal chimney. Once the coals are burning and coated in gray ash, tip them onto 1 side of the charcoal grate. Put the cooking grate on, cover the grill, and heat it for 5 minutes. For a gas grill, turn half the burners to the hottest setting, close the lid, and warm it for 10 minutes. Scrub the grate clean and oil it.
2. As the grill heats, add the miso, gochujang, mayonnaise, lemon juice, half of the cilantro, and half of the scallions to a bowl. Whisk until the sauce is smooth and fully blended, then set it aside.
3. Set the corn right over the hot side of the grill. On a charcoal grill, leave the grill open. On a gas grill, close the lid whenever you are not turning the corn. Cook, rotating the ears every minute or so, until the corn is deeply charred all around, about 10 minutes total.
4. Move the corn to a large bowl. Spoon or brush the sauce over the ears to coat them. Arrange the corn on a serving platter, scatter the remaining cilantro and scallions over the top, and serve immediately.