CORNOGRAPHIC MATERIAL WITHIN
Ginny Grant’s chilli-spiked grilled corn,
SERVES 6 / PREPARATION 15 MINUTES / COOKING 15 MINUTES
I’ve developed an addiction to gochujang, the fermented red chilli paste of Korea. I find myself adding it to soups for an umami bomb or fast marinades such as this. It’s increasingly found in good supermarkets as well as Asian grocery stores, but if you can’t find it, try using white miso with a dash of your favourite hot sauce in its place. For the cover image, I topped this corn with a butter mixed with chopped red chilli, chopped coriander and lemon zest and juice before adding the spring onion and sesame seeds, which makes for a delicious (but not essential) addition.
2 cloves garlic
2 tablespoons gochujang (use less if
you don’t want it too spicy) 1 tablespoon soy sauce 1 tablespoon hoisin sauce
6 corn cobs
1 spring onion, thinly sliced 1 tablespoon toasted sesame seeds
(white, black or both)
Mash the garlic to a paste with the side of your knife. Combine with the gochujang, soy and hoisin sauces, adding 1-2 tablespoons water to make the sauce thin enough to brush over the corn.
Pull back the corn husks and remove the silks then pull the husks back up over the cob, wet with a little water and grill for 10-15 minutes over indirect heat until mostly cooked.
Use tongs to pull back the husks so the cob is exposed and start brushing with the sauce. Keep turning and basting for another 5-10 minutes until the corn is lightly charred. Scatter with the spring onion and sesame seeds to serve.