Gochujang Elotes recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

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

Nutrition Info

570.1 calories
carbohydrate: 35.8 g
cholesterol: 90.8 mg
fat: 48 g
fiber: 4.4 g
protein: 11.4 g
saturatedFat: 21 g
servingSize: -
sodium: 723.4 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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