Serves 6-8 as a side
Ingredients:
4 cobs of corn (chopped into 4)
Gochujang glaze:
1 tbsp maple syrup
2 tsp gochujang paste
1 tbsp tamari
1/2 tbsp tomato puree
1/2 tbsp olive oil
To Garnish:
Sea salt
Coriander, sliced
Sesame seeds
Spring onion, sliced
Method:
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Start by chopping your 4 cobs into 4 smaller cobs giving you 16 bitesize corn pieces.
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Add the corn straight onto the hot barbecue, no need to boil first! Pull down the lid and allow them to charon one side.
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Whilst they are cooking, make up the glaze. Add the gochujang paste, tamari, maple syrup, tomato puree and olive oil into a small dish and whisk with a fork or small whisk. Add water to thin to allow you to glaze your corn.
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Open the barbecue lid and brush on the glaze too the side of the corn that is facing you and then flip your corn to allow the other side of the corn char.
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Pull down the lid and cook for a further 5 minutes or until at your desired level of charred.
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Once cooked, transfer to a large bowl, sprinkle with sea salt and garnish with coriander, spring onions, sesame seeds and enjoy!
