Corn on the cob with gochujang, salad onion & honey butter

Name: Corn on the cob with gochujang, salad onion & honey butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 tbsp sesame seeds; 75 g salted butter, softened; 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste; 1 tsp clear honey; 2 salad onions, finely chopped; 3 packs 2 Essential Sweetcorn; 2 tbsp vegetable oil, to brush; Lime wedges, to serve

Who doesn’t love buttered corn on the cob? This summer treat is elevated by the sweet heat of gochujang and honey.

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Vegetarian1 of your 5 a day

Serves6
CourseLunch
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp sesame seeds
75g salted butter, softened
2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
1 tsp clear honey
2 salad onions, finely chopped
3 packs 2 Essential Sweetcorn
2 tbsp vegetable oil, to brush
Lime wedges, to serve

Toast the sesame seeds in a frying pan over a low heat, stirring occasionally until golden. In a bowl, beat together the butter, gochujang and honey until well combined. Stir through the sesame seeds and salad onions. Cover and chill in the fridge if not using immediately
Set a griddle pan over a medium-high heat or prepare the barbecue. Brush the corn with oil and cook in batches, for 10-12 minutes, turning occasionally, until tender and charred in places. Transfer to a serving plate, then slather over the gochujang butter and serve immediately. with lime wedges for squeezing over

Typical values per serving when made using specific products in recipe