Korean-style sweetcorn salad

Korean-style sweetcorn salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

The sweet and spicy mix of fresh watermelon, sweetcorn and gochujang (a Korean chilli paste) makes this vibrant salad recipe perfect for summer entertaining.

Nutrition: per serving

Calories
323kcals
Fat
14.3g (2.6g saturated)
Protein
29.5g
Carbohydrates
17.3g (10.8g sugars)
Fibre
3.4g
Salt
0.6g
Calories
323kcals
Fat
14.3g (2.6g saturated)
Protein
29.5g
Carbohydrates
17.3g (10.8g sugars)
Fibre
3.4g
Salt
0.6g

Ingredients

  • 2 corn cobs
  •  1 tsp vegetable oil
  •  2 tbsp gochujang (Korean chilli paste)
  •  large handful beansprouts
  • 440g packet of prepared watermelon wedges (reserve the juice)
  • 1 tbsp toasted sesame oil
  • ½ head shredded chinese cabbage
  • Large handful each of fresh mint and coriander
  • 2 shredded cooked chicken breasts
  • 50g toasted salted peanuts

Method

  1. Heat a griddle pan over a medium-high heat. Brush the corn cobs with the vegetable oil and griddle for about 15 minutes, turning, until evenly charred. Brush each cob with the ¼tbsp gochujang, then cook for another minute or so until the paste just starts to colour. Remove from the griddle, then slice the kernels from the cobs (discard the cobs). Soak a large handful beansprouts in a bowl of cold water for 10 minutes.
  2. Combine 1½ tbsp gochujang with the juice from a the packet of prepared watermelon wedges (reserve the wedges), toasted sesame oil
    and 2-3 tbsp water. Season to taste. In a large bowl, toss the shredded chinese cabbage, a large handful each of fresh mint and coriander, the shredded cooked chicken breasts, the charred corn and the watermelon wedges. Serve on a platter sprinkled with the salted peanuts, with the dressing.

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