Home > Recipes > Healthy salad recipes > Korean-style sweetcorn salad

Korean-style sweetcorn salad

Name: Korean-style sweetcorn salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Korean recipes
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

Published: 19 Sep 19
Updated: 18 Mar 24

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

Easy
August 2019

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.