Loaded corn on the cob is just one of the great things about summers. Topped with your favourite things, these Korean-style Corn on the Cobs are sure to be the star of your next backyard party.
Course Appetizer, Side Dish
Cuisine Barbecue, Healthy, Korean, Summer
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4cobs
Author Two Market Girls
Ingredients
4cobs of corn
1/4cupvegan mayo
2tspgochujang
1/4cupkimchi
2stalksgreen onion
2tspsesame seeds, for garnish
Instructions
Shuck each cob and roll in aluminium foil until completely covered and sealed. Barbecue for about 10 minutes in the foil. Unwrap and barbecue uncovered for about 5 minutes or until it is nice and charred a bit on each side.
To prepare your toppings mix together your gochujang and vegan mayo until incorporated. Thinly slice your green onions and set aside. Finally roughly chop your kimchi and set aside.
Now dress your corn, by slathering your gochujang mayo onto each cob, sprinkle with kimchi, green onions, and sesame seeds.