Korean Mexican Elote
I know we are at peak adding gochujang to anything and everything, but arrest me because I'll go to jail for wanting to cook this Korean Mexican elote into existence. The deep savory heat of Korean fermented chili paste truly is the perfect complement to the creaminess of cotija cheese and mayo that coats sweet charred corn. Fresh cilantro and scallion with a squeeze of lime brighten the entire dish, making it the messiest handheld snack worth every sauce drenched finger that equally tastes of both cultures.
At a glance
Yield
4 servingsTime
30 minutesIngredients
Corn
4 ears of corn, shucked
Sauce
1/4 cup finely crumbled Cotija
1/2 cup kewpie mayo
2 tablespoons gochujang
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons maple syrup
1 clove garlic, finely grated
1/2 teaspoon lime juice
Zest of 1 lime
Topping
Extra cotija cheese, finely crumbled
1/4 cup cilantro, finely diced
1/4 cup scallions, finely diced
Sprinkle of gochugaru
1 lime, cut into 4 wedges
Preparation
In a small mixing bowl, combine all the sauce ingredients and whisk together until smooth, then set aside,
On an open flame over the stove on high heat or on a hot grill, char the corn (rotating occasionally) until blackened in spots throughout, 8 minutes or so.
Spoon generous dollops of sauce onto the charred corn, then evenly spread throughout until coated. Sprinkle extra cotija, cilantro, scallions, and gochugaru on top. Serve with a squeeze of lime to serve.
Comments
Corn
4 ears of corn, shucked
Sauce
1/4 cup finely crumbled Cotija
1/2 cup kewpie mayo
2 tablespoons gochujang
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons maple syrup
1 clove garlic, finely grated
1/2 teaspoon lime juice
Zest of 1 lime
Topping
Extra cotija cheese, finely crumbled
1/4 cup cilantro, finely diced
1/4 cup scallions, finely diced
Sprinkle of gochugaru
1 lime, cut into 4 wedges
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