Korean-style sweetcorn salad

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.