Roasted Baby Corn with Gochujang

Recipe and photo by Sara Newberry

12 ounces baby corn

2 tablespoons vegetable oil

1 teaspoon kosher salt

2 tablespoons gochujang (Korean chili paste)

2 tablespoons fish sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon toasted sesame oil

4 green onions, thinly sliced

Heat oven to 425F. Line a baking sheet with parchment. In a bowl, toss corn with vegetable oil and spread out on prepared pan. Season with salt. 

Roast until tender, about 25 minutes. Heat broiler on high. Broil corn until browned, about 4 minutes. Meanwhile, in a bowl whisk together gochujang, fish sauce, vinegar, honey and sesame oil. Add corn and toss to coat. Transfer to a serving bowl and top with green onions.