Lara Lee’s Gochujang-Parmesan Corn.Photo:Jen CauseyLara Lee’s grilled corn is such an “absolute showstopper” that the James Beard Award-winning chef has a warning: “Do note that it steals the spotlight from the main meal."“It’s happiness to eat. The grilled corn acts as the perfect vessel, all smoky and textured, and the gochujang butter melts into every nook and cranny,” says the author of the newA Splash of Soycookbook.But the flavors don’t stop there. “Dusting the corn with parmesan added a glorious hit of umami and the lime juice cuts through adding delight and zing,” says Lee. “It adds oomph and balance.“Lara Lee’s Grilled Corn with Gochujang-Butter and Parmesan1 medium garlic clove3 Tbsp. unsalted butter, softened4 tsp. gochujang (Korean red chile paste)4 ears fresh corn2 Tbsp. canola oil1 tsp. kosher saltLime wedges1½ oz. Parmesan cheese, grated (⅓ cup)Flaky sea salt, for serving1.Finely chop garlic; use the heel of the knife to drag the blade across the chopped garlic to make a coarse paste. Stir together garlic, butter and gochujang in a small bowl until combined. Set aside until ready to use.2.Preheat grill to medium-high (400° to 450°). Coat corn with oil; sprinkle kosher salt evenly on all sides. Place corn on hot grates. Grill, uncovered, turning every 2 to 3 minutes, until corn is charred on all sides and kernels are tender, 10 to 15 minutes.3.Using a brush, baste corn with 1 tablespoon of the gochujang-butter mixture; grill, uncovered, for 1 minute on each side. Remove from heat, and baste with 1 more tablespoon of butter mixture.4.Transfer corn to a serving platter, and squeeze with fresh lime juice. Sprinkle evenly with grated Parmesan and flaky sea salt. Serve with extra lime wedges and remaining gochujang butter on the side.Serves:4Active time:30 minutesTotal time:30 minutes
Lara Lee’s Gochujang-Parmesan Corn.Photo:Jen Causey
Jen Causey
Lara Lee’s grilled corn is such an “absolute showstopper” that the James Beard Award-winning chef has a warning: “Do note that it steals the spotlight from the main meal."“It’s happiness to eat. The grilled corn acts as the perfect vessel, all smoky and textured, and the gochujang butter melts into every nook and cranny,” says the author of the newA Splash of Soycookbook.But the flavors don’t stop there. “Dusting the corn with parmesan added a glorious hit of umami and the lime juice cuts through adding delight and zing,” says Lee. “It adds oomph and balance.“Lara Lee’s Grilled Corn with Gochujang-Butter and Parmesan1 medium garlic clove3 Tbsp. unsalted butter, softened4 tsp. gochujang (Korean red chile paste)4 ears fresh corn2 Tbsp. canola oil1 tsp. kosher saltLime wedges1½ oz. Parmesan cheese, grated (⅓ cup)Flaky sea salt, for serving1.Finely chop garlic; use the heel of the knife to drag the blade across the chopped garlic to make a coarse paste. Stir together garlic, butter and gochujang in a small bowl until combined. Set aside until ready to use.2.Preheat grill to medium-high (400° to 450°). Coat corn with oil; sprinkle kosher salt evenly on all sides. Place corn on hot grates. Grill, uncovered, turning every 2 to 3 minutes, until corn is charred on all sides and kernels are tender, 10 to 15 minutes.3.Using a brush, baste corn with 1 tablespoon of the gochujang-butter mixture; grill, uncovered, for 1 minute on each side. Remove from heat, and baste with 1 more tablespoon of butter mixture.4.Transfer corn to a serving platter, and squeeze with fresh lime juice. Sprinkle evenly with grated Parmesan and flaky sea salt. Serve with extra lime wedges and remaining gochujang butter on the side.Serves:4Active time:30 minutesTotal time:30 minutes
Lara Lee’s grilled corn is such an “absolute showstopper” that the James Beard Award-winning chef has a warning: “Do note that it steals the spotlight from the main meal.”
“It’s happiness to eat. The grilled corn acts as the perfect vessel, all smoky and textured, and the gochujang butter melts into every nook and cranny,” says the author of the newA Splash of Soycookbook.
But the flavors don’t stop there. “Dusting the corn with parmesan added a glorious hit of umami and the lime juice cuts through adding delight and zing,” says Lee. “It adds oomph and balance.”
Lara Lee’s Grilled Corn with Gochujang-Butter and Parmesan
1 medium garlic clove
3 Tbsp. unsalted butter, softened
4 tsp. gochujang (Korean red chile paste)
4 ears fresh corn
2 Tbsp. canola oil
1 tsp. kosher salt
Lime wedges
1½ oz. Parmesan cheese, grated (⅓ cup)
Flaky sea salt, for serving
1.Finely chop garlic; use the heel of the knife to drag the blade across the chopped garlic to make a coarse paste. Stir together garlic, butter and gochujang in a small bowl until combined. Set aside until ready to use.
2.Preheat grill to medium-high (400° to 450°). Coat corn with oil; sprinkle kosher salt evenly on all sides. Place corn on hot grates. Grill, uncovered, turning every 2 to 3 minutes, until corn is charred on all sides and kernels are tender, 10 to 15 minutes.
3.Using a brush, baste corn with 1 tablespoon of the gochujang-butter mixture; grill, uncovered, for 1 minute on each side. Remove from heat, and baste with 1 more tablespoon of butter mixture.
4.Transfer corn to a serving platter, and squeeze with fresh lime juice. Sprinkle evenly with grated Parmesan and flaky sea salt. Serve with extra lime wedges and remaining gochujang butter on the side.
Serves:4Active time:30 minutesTotal time:30 minutes
source: people.com
