Corn on the Cob with Gochujang Mayo & Sesame Seeds

Corn on the Cob

with Gochujang Mayo & Sesame Seeds

10 MIN
$7.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons––a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Here, sweet corn gets a rich, spicy flavor boost from a duo of mayo and gochujang (a favorite Korean chile paste), plus a garnish of crunchy sesame seeds and aromatic chives.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Corn on the Cob with Gochujang Mayo & Sesame Seeds
Title
  • 4 ears Of Corn
  • 2 tsps Gochujang
  • ¼ cup Mayonnaise
  • 1 tsp Black & White Sesame Seeds
  • 1 bunch Chives
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Thinly slice the chives. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

2 Cook the corn & serve your dish

Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Serve the cooked corn topped with the gochujang mayo, sliced chives, and sesame seeds. Enjoy!

Tips from Home Chefs

Corn on the Cob

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Thinly slice the chives. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

2 Cook the corn & serve your dish

Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Serve the cooked corn topped with the gochujang mayo, sliced chives, and sesame seeds. Enjoy!

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