Name: Korean Gochujang Grilled Corn Elotes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: US
Ingredients: 1 cup crumbled Cotija cheese, the drier the better; 1/4 cup good quality mayonnaise; 1/4 cup Mexican crema or sour cream; 1/4 cup Korean gochujang (red pepper paste); 1/4 cup finely chopped fresh cilantro; 2 cloves garlic, minced very finely; 2 tablespoons neutral cooking oil (vegetable or canola); 4 fresh ears of corn, husks still attached; Sea salt and freshly ground black pepper to taste; 4 tablespoons unsalted butter, melted; 4 lime wedges, for serving

Experience a vibrant culinary collision! This recipe marries the beloved Mexican street corn, Elotes, with the fiery depth of Korean gochujang. A sweet, savory, and spicy sensation that will redefine your summer grilling.

Follow The Directions

01

Step

In a large bowl, combine the Cotija cheese, mayonnaise, crema, gochujang, cilantro, and minced garlic. Mix well until fully incorporated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (Prep time: 30 minutes)

02

Step

Carefully peel back the husks of each ear of corn, stopping about 3/4 of the way down. Remove as much of the corn silk as possible without detaching the husks completely. Gently pull the husks back up around the corn cob. (Prep time: 5 minutes)

03

Step

Heat the cooking oil in a large cast-iron skillet or grill pan over high heat until shimmering. Place the ears of corn in the hot skillet and cook, rotating every 5 minutes, until the kernels are charred and slightly softened. Season each side of the corn with salt and pepper under the husks as it cooks. (Cook time: 20 minutes)

04

Step

While the corn is cooking, melt the butter and gently fold it into the chilled cheese mixture. Be careful not to overmix. Once the corn is cooked, carefully peel back the husks without detaching them. Use a spoon or brush to generously coat each ear of corn with the gochujang-cheese mixture on all sides. (Assembly time: 5 minutes)

05

Step

Serve immediately with lime wedges for squeezing over the corn. Enjoy!

For a more intense flavor, grill the corn directly over an open flame for a few minutes before coating it with the cheese mixture.
If you prefer a milder flavor, reduce the amount of gochujang or substitute it with ancho chili powder.
Feel free to add a squeeze of lime juice to the cheese mixture for extra brightness.
For easier handling, you can cut the corn cobs in half before cooking.
Gochujang can be found in most Asian supermarkets or online.