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.
- Serves: 4 persons
- 1cup crumbled Cotija cheese
- ¼cup mayonnaise
- ¼cup Mexican crema
- ¼cup Korean red chili pepper paste (gochujang)
- ¼cup chopped fresh cilantro
- 2cloves garlic, minced
- 2tablespoons cooking oil
- 4ears corn
- salt and ground black pepper to taste
- 4tablespoons melted butter
- 4lime wedges
Step 1Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
Step 2Carefully 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 3Heat 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 4Mix 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.