As the kids say, it's a certified banger.
The idea started out when I spotted a little container of leftover
I'd made earlier just as a few ears of corn were coming off the grill. Would a corn and Korean fried chicken mashup actually work?. The overt sweetness of brown sugar and the tang of rice vinegar in the sauce work well for chicken but can overemphasize the corn's natural sweetness. But it was a good starting point. Through a series of tweaking and streamlining, I arrived at a much better blend for corn-coating.
To get it to coat my corn evenly I tried cutting it both with water and with oil, but a touch of mayo—just enough to loosen up the mixture—was the way to go. Lemon juice was a much more complementary acid for corn than rice vinegar in this case.
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