Grilled corn with gochujang butter for camping
Two tender grilled corn cobs brushed with a mild gochujang-butter glaze after cooking. A Korean-fusion side for a campsite grill.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Fresh corn on the cob — 2 cobs, husks removed is unavailable
If fresh corn is unavailable, use 2 fully thawed frozen whole corn cobs; grill until hot and tender. Loose canned kernels cannot be grilled this way.
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Essential
The fermented chilli paste gives the glaze its Korean flavour. Use less on children's portions.
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Substitute available
If Butter — 1 level tablespoon (15 g) is unavailable
If butter is unavailable, use 1 level tablespoon neutral oil. The glaze will be less creamy.
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Essential
Thins the glaze so it brushes evenly without scorching.
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Optional
Leave out if unavailable or avoiding sesame.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Remove the husks and silk from 2 corn cobs and rinse them. In a small heat-safe bowl, mix 1 level tablespoon gochujang, 1 level tablespoon melted butter and 1 level tablespoon drinking water into a brushable glaze.
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Step 2
Grill the corn over medium heat on a permitted outdoor grill for 12–15 minutes, turning every few minutes, until the kernels are tender and lightly browned. Move the cobs away from flare-ups; do not paint on sugary glaze during the hottest stage.
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Step 3
Take the hot corn off the hottest part of the grill. Brush lightly with the gochujang-butter glaze and let it warm briefly without burning. Sprinkle sesame seeds only if using. Hold with clean tongs and let children's portions cool before serving.
Finished dish
Requires a permitted outdoor grill and clean tongs. Keep butter cold in a cooler. Gochujang usually contains soy and wheat; check its label. The glaze is spicy, so offer an unglazed portion to anyone who needs mild food. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.