Gochujang Mayo and Coconut Corn on the Cob - Chef Recipe by Ed Smith
Gochujang Mayo and Coconut Corn on the Cob - Chef Recipe by Ed Smith

Gochujang Mayo and Coconut Corn on the Cob - Chef Recipe by Ed Smith


Ingredients

"Gochujang is a Korean condiment made from red pepper, chilli, rice and fermented soybeans. It's readily available in Asian supermarkets and online and adds a complex but irresistible mix of heat, sweetness and umami." - Ed Smith.

3 Tbs Gochujang
5 Tbs mayonnaise
40 g desiccated coconut
4 corn cobs

Method

Make the Gochujang mayo by mixing the Gochujang and mayonnaise in a bowl until fully combined. Spoon this onto a small plate. Put the coconut on another plate, and bring a pan of salted water to the boil. Cut the corn cobs into 2 or 3 pieces to shorten them. Put them in the boiling water and cook for 4 minutes, then remove and drain. Then, holding the flat ends (not the kernels), roll a cob in the mayonnaise until fully covered, then roll it in the coconut until completely coated. Repeat with the remaining cobs.

Credits: Recipes and images from On the Side by Ed Smith, Published by Bloomsbury, RRP $39.99.

Photo Credits: Recipes and images from On the Side by Ed Smith, Published by Bloomsbury, RRP $39.99.