All About The Veg: Vegan Corn Coins in Creamy Gochujang Sauce

Join Seiran Sinjari as she dives into the sweet world of beets for the new installment of her biweekly recipe column All About the Veg! In today’s article, she revisits corn, a mainstay of the summer grilling season. Her vegan corn coins are incredibly easy to make, and the simple creamy, yet spicy gochujang sauce they’re doused in will make you crave them again and again! 

All About The Veg: Vegan Corn Coins in Creamy Gochujang Sauce

One of my most popular recipes from this column last year was the Corn Ribs recipe, and since it’s now grill season again (which also means sweet corn on the cob season) why not make another fun and delicious recipe starring the sweet golden jewels? 

Sweet corn pairs beautifully with creamy, buttery, herby, tangy, savory, and spicy flavors, but of course delicious on their own with just a sprinkle of sea salt and vegan butter.

What I love about fresh corn on the cob is that it is so easy to prepare no matter what you’re equipped with in the kitchen. You can have them grilled, roasted, blanched, steamed, or air-fried. By the way, any of these cooking methods work for this week’s recipe (in case you don’t have an air-fryer).

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Sweet corn pairs beautifully with creamy, buttery, herby, tangy, savory, and spicy flavors, but of course delicious on their own with just a sprinkle of sea salt and vegan butter. I love pairing them with both buttery and a little spicy and this creamy gochujang sauce has just the right amount of heat and sweetness to balance the sweet corn.

To make things easier (yes, the corn ribs can be a little tricky to cut) we’re simply making corn coins. They’re both fun and easy to serve, not to mention finger-licking-good and you can easily dip the coins in some extra sauce!

All About The Veg: Vegan Corn Coins in Creamy Gochujang Sauce

Vegan Corn Coins in Creamy Gochujang Sauce

5 from 1 vote
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Author: Seiran Sinjari | Legally Plant Based

Ingredients

For the corn:

  • 4 ears of corn husks removed and ends trimmed
  • 2 tbsp of olive oil
  • salt & pepper to taste

For creamy gochujang sauce:

  • 50 g vegan butter
  • 1 ½ tbsp gochujang paste Korean red pepper paste, more or less to taste
  • 150 ml vegan heavy cream
  • 1-2 tsp gochugaru flakes Korean red pepper flakes
  • 1 tsp toasted sesame oil
  • ½ tbsp lemon juice
  • salt to taste

For garnishing:

  • 2 green onions finely sliced
  • 1 tsp mixed sesame seeds

Instructions

  • To prepare the corn coins, rinse the corn and pat dry.
  • Cut the corn into 2.5 cm / 1 inch thick coins and toss them with olive oil, salt, and pepper.
  • Cook them in 1-2 batches (depending on the size of your air-fryer) in the air-fryer at 180°C / 355°F for 15-20 minutes, shaking them halfway, or until they start to turn slightly golden brown. Alternatively bake in the oven at 180°C / 355°F for 30-35 minutes, flipping halfway, or until they turn slightly golden brown. 
  • To prepare the Creamy Gochujang Sauce, melt butter in a pan over low heat then mix in the gochujang followed by the remaining ingredients. Let simmer for 1-2 minutes over medium heat while stirring, and add a splash of water to thin it out if too thick. Adjust seasoning to taste. (Heat again just before serving if needed).
  • Plate the corn coins and drizzle the sauce on top, and finish with the green onions and sesame seeds.
  • Serve as a snack or side dish.

Notes

Find more of Seiran’s recipes at @legallyplantbased.
Tried this recipe?Let us know how it was!

Recipe, text, and photography by Seiran Sinjari.

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All About The Veg: Vegan Corn Coins in Creamy Gochujang Sauce

If you loved these vegan corn coins, you might also like…

Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese

Simply Pasta: Vegan Corn and Mushroom Pasta

https://bestofvegan.com/sweet-potato-and-corn-falafels/

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