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.
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