6 ears of Green Giant* frozen Corn on the Cob
2 tbsp. (30 ml) mayonnaise
1 tbsp. (15 ml) wasabi
1/4 cup (60 ml) medium grind corn meal
1/3 cup (80 ml) napa or savoy cabbage, shaved
¼ cup (60 ml) red cabbage, shaved
¼ cup (60 ml) prepared kimchi, finely chopped
2 tbsp. (30 ml) green onion, thinly sliced
Preheat oven to 375°F. Line a baking tray with parchment paper and set aside.
Boil corn for 5 minutes and set aside.
In a medium bowl stir together napa and red cabbage and kimchi.
Toast corn grits in a pan over medium heat until light golden brown.
In a small bowl, stir together mayonnaise and wasabi. Brush corn with wasabi mayo and lightly coat with toasted grits. Transfer to prepared baking tray and bake for 20 minutes.
Top toasted corn with kimchi slaw and green onions.