Gochujang Butter Charred Corn with Parmesan Recipe
The gochujang butter charred corn with parmesan from Lara Lee’s new cookbook, “A Splash of Soy: Everyday Food From Asia,” is the ultimate end-of-summer side dish. Read on for the simple recipe.
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Ingredients
- 4 cobs corn
- 3 tablespoons unsalted butter, softened
- 1 garlic clove, peeled and crushed, or 1 teaspoon garlic paste
- 4 teaspoons gochujang paste
- Neutral oil, such as canola
- Flaky sea salt, to taste
- Lime wedges, for serving
- ⅓ cup grated Parmesan cheese
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