Main Dishesbonappetit5.0
Spicy Korean-Style Grilled Corn
These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.
👥 4 Servings👤 Diana Yen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Prepare a grill for medium-high heat; oil grate. Stir ¼ cup crema mexicana or sour cream, ¼ cup mayonnaise, 1 Tbsp. gochujang (Korean hot pepper paste), zest of 1 lime, 1 Tbsp. fresh lime juice, 1 garlic clove, finely chopped, 1 Tbsp. coarsely chopped cilantro, and ½ tsp. ancho or chipotle chile powder in a small bowl to combine. Taste sauce and season with kosher salt if needed.
. gochujang (Korean hot pepper paste)1 TbspZest of 1 lime. fresh lime juice1 Tbsp. coarsely chopped cilantro, divided2 TbspKosher salt
2
Grill 4 ears of corn, husked, turning occasionally, until kernels are charred in spots and tender, 10–⏱️ 12 minutes. Transfer to a platter.
ears of corn, husked4
3
Using a brush or spoon, slather each ear with about 2 Tbsp. sauce. Sprinkle corn with more chile powder, then top with ¼ cup crumbled Cotija cheese and remaining 1 Tbsp. coarsely chopped cilantro. Serve with lime wedges for squeezing over and any remaining sauce alongside.
. coarsely chopped cilantro, divided2 TbspLime wedges (for serving)
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