A fusion between Mexican street corn and Korean gochujang creates this delicious dish grilled on the stovetop or on the barbeque.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
570 Calories
Recipe Instructions
Step 1
Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
Step 2
Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
Step 3
Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
Step 4
Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.
Ingredients
4 tablespoons melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
2 tablespoons cooking oil
4 lime wedges
4 ears corn
1 cup crumbled cotija cheese
0.25 cup chopped fresh cilantro
0.25 cup mayonnaise
0.25 cup Mexican crema
0.25 cup Korean red chili pepper paste (gochujang)
