CORNOGRAPHIC MA­TE­RIAL WITHIN

Cuisine - - FRONT PAGE -

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.

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