korean-style loaded corn on the cob
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It’s summer! Summer is all about fresh flavours, barbecues, and corn. Good thing this recipe has all three, because can you even call it summer if you don’t have some barbecued corn on the cob? Corn on the cob is the ultimate summer side, it’s easy to make and you can load it up with so many amazing toppings. Imagine a summer barbecue with a bild your own loaded corn on the cob station? Dreams come true.
Last year we gave you a Mexican-Inpired Loaded Corn on the Cob, this year we took inspiration from Korean flavours. These are some of our my favourite flavours, the perfect balance of sweet and savoury and they pack an amazing punch. I used the Korean chili paste, gochujang, for the first time in this recipe and instantly fell in love. This paste is packed full of delicious flavour and perfect for those that don’t like a ton of spice. When looking for gochujang be sure to read the ingredients carefully because a lot of them contain non-vegan ingredients.
We love this recipe, every bite is an explosion of flavours. Smoothered in a gochujang mayo, then topped with chopped kimchi, green onions, and sesame seeds. Simple ingredients that pack monstrous flavour. Each bite just scream summer because of it’s fresh flavours. What are some of your go-to summer recipes? What kind of toppings should we load our corn with next year? Continue the conversation over on our social media pages; Twitter, Facebook, and Instagram. Don’t forget to checkout the full video below.
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.
- 4 cobs of corn
- 1/4 cup vegan mayo
- 2 tsp gochujang
- 1/4 cup kimchi
- 2 stalks green onion
- 2 tsp sesame seeds , for garnish
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.
How to make Korean-style Loaded Corn on the Cob