Name: Gochujang Elotes recipe
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

All Recipes 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

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