Spicy Korean Creamed Corn

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Gochujang butter

1 block of butter

3 tablespoons gochujang

2 tablespoons kimchi juice

1 lime, juice and zest

1 red onion, diced finely

1 tablespoon grated ginger

1 tablespoon grated garlic

4 ears of corn, kernels sliced of the cob

2 tablespoons butter

½ cup cream

½ cup cheddar cheese

¼ cup kimchi chopped finely

Sea salt

Olive oil

Garnish

Spring onion, sliced thinly

METHOD

In a food processor combine the butter, gochujang, kimchi juice and lime, season with a pinch of salt. Blend until evenly combined. Reserve in the fridge.

In a frypan over a medium high heat, fry the red onion in butter and a splash of oil. Once softened add in the ginger and garlic, fry off until fragrant.

Add in the corn and fry off until the corn softens and becomes a brighter colour. Add in the cream and reduce slightly. Add in the cheese and melt. Fold through the kimchi and taste the seasoning, adjust to your liking.

Serve in a bowl and finish with a spoon of the gochujang butter. Garnish with thinly sliced spring onion.

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