Spicy Korean-Style Grilled Corn
Summer wouldn’t be complete without charred corn on the cob, and elotes, grilled Mexican street corn, is among the best. This version gets a hit of gochujang to bring up the spicy-funk factor. After the corn comes off the grill, it gets slathered in a gloriously drippy gochujang-mayo-crema sauce and finished with salty crumbles of Cotija cheese. Sweet, savory, creamy, and spicy, this dish hits every note on the spectrum. A squeeze of tangy lime juice ties it all together.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Microplane Grater
$17 At Amazon
Citrus Juicer
$15 At Amazon
Tongs
$20 At Amazon
Brush
$8 $6 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 2
Grill 4 ears of corn, husked, turning occasionally, until kernels are charred in spots and tender, 10–12 minutes. Transfer to a platter.
Step 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.
