Gochujang Elotes

This is a fusion between Mexican street corn and Korean gochujang (red pepper paste). You can skip the gochujang for ancho chili powder for a more traditional taste.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 570 Calories

Ingredients

• 4 tablespoons melted butter
• ¼ cup chopped fresh cilantro
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ¼ cup mayonnaise
• 2 tablespoons cooking oil
• 4 lime wedges
• 4 ears corn
• 1 cup crumbled cotija cheese
• ¼ cup Mexican crema
• ¼ cup Korean red chili pepper paste (gochujang)

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.