Gochujang Elotes Recipes

GOCHUJANG ELOTES

Gochujang Elotes image

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.

Provided by TheElusivePastry

Categories Corn Side Dishes

Time 30m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 723.4 mg, Sugar 7.7 g

GOCHUJANG ELOTES

Gochujang Elotes image

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.

Provided by TheElusivePastry

Categories Corn Side Dishes

Time 30m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 723.4 mg, Sugar 7.7 g

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