Oksusu Recipe

Prep the corn

Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a towel.

Season

Brush each ear lightly with half of the softened butter, then sprinkle evenly with kosher salt and black pepper.

Grill

Preheat a grill (or grill pan) to medium-high (about 400°F / 200°C). Place corn directly on the grates and grill, turning every 2–3 minutes, until charred in spots and tender all over, about 10–12 minutes total. If using a grill pan, rotate to get even char marks.

Rest

Remove corn from grill and brush with remaining butter. Let rest on a tray while you prepare the glaze and sesame crunch.

Make glaze

In a small bowl, whisk together the dulce de leche, heavy cream, and lime juice until smooth and glossy. If the dulce de leche is very thick, microwave for 10–15 seconds to loosen before whisking. Taste and add fine sea salt to balance sweetness; the lime juice should give a subtle bright counterpoint.

Warm (optional)

If you prefer a looser glaze for easier brushing, gently warm the mixture in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat. Do not boil.

Brush on corn

Using a pastry brush or spoon, evenly coat each grilled ear with a thin layer of the dulce de leche glaze while the corn is still warm so the glaze adheres.

Toast sesame seeds

In a small dry skillet over medium heat, toast the white and black sesame seeds separately or together, shaking the pan, until fragrant and lightly colored, about 2 minutes. Transfer to a small bowl to cool.

Toast panko

Heat the neutral oil in the same skillet over medium heat. Add panko breadcrumbs and cook, stirring constantly, until they turn golden brown and crisp, about 2–3 minutes. Remove from heat and let cool slightly.

Combine crunch

In a small bowl, combine the toasted sesame seeds, toasted panko, and chopped cilantro (if using). Mix well so the crunchy coating is evenly distributed.

Finish corn

Immediately after glazing each ear, gently roll or sprinkle the sesame-panko mixture over the dulce de leche-coated corn so it sticks. Press lightly with your hands to adhere the crunch where needed. Serve each ear with a lime wedge for squeezing, and an extra sprinkle of sesame if desired.