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 todayโs 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!ย
One of my most popular recipes from this column last year was the Corn Ribs recipe, and since itโs 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?ย
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 youโre 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 weekโs recipe (in case you donโt have an air-fryer).
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) weโre simply making corn coins. Theyโre both fun and easy to serve, not to mention finger-licking-good and you can easily dip the coins in some extra sauce!
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 ยฝ 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
- ยฝ 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 180ยฐC / 355ยฐF for 15-20 minutes, shaking them halfway, or until they start to turn slightly golden brown. Alternatively bake in the oven at 180ยฐC / 355ยฐF for 30-35 minutes, flipping halfway, or until they turn slightly golden brown.ย
- 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
Recipe, text, and photography by Seiran Sinjari.
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If you loved these vegan corn coins, you might also like…
Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese
https://bestofvegan.com/sweet-potato-and-corn-falafels/
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