Korean Corn Tacos with Jazzy Slaw
A fusion twist on traditional tacos, combining spicy Korean flavors with the crunch of corn and a side of jazzy slaw.
Ingredients
- ●1 cup corn
- ●8-10 shells tacoscorn tortillas
- ●1/4 cup gochujang koreanKorean chili paste
- ●1 cup shredded cabbage jazzyadd a splash of rice vinegar for extra flavor
- ●1/4 cup chopped cilantro bouncyadd on top of slaw for garnish
- ●2 tbsp soy saucefor marinade
- ●1 tsp sugarfor marinade
- ●1/4 cup chopped green onionfor garnish
- ●1 tsp sesame oilfor slaw dressing
- ●2 tbsp rice vinegarfor slaw dressing
Instructions
- 1
Prepare gochujang marinade by mixing together gochujang, soy sauce, and sugar. Place corn and green onion in a bowl and pour marinade over. Let sit for at least 30 minutes.
- 2
Heat a skillet over medium-high heat. Add sesame oil and cook corn mixture for 5-7 minutes, until slightly charred.
- 3
Cook tacos shells according to package instructions.
- 4
Assemble tacos by placing cooked corn mixture onto a shell, followed by a sprinkle of cilantro and green onion.
- 5
Prepare jazzy slaw by mixing together shredded cabbage, chopped cilantro, and a splash of rice vinegar.
- 6
Serve tacos with a side of jazzy slaw and garnish with additional cilantro and green onion if desired.
- 7
Cook time may vary depending on desired level of char on corn mixture.
- 8
Tacos can be served immediately, or refrigerated for up to 2 hours before serving.
- 9
Slaw can be made ahead of time and refrigerated overnight.
- 10
For an added kick, sprinkle a pinch of gochugaru (Korean chili flakes) on top of tacos.