Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 570
- Carbohydrate: 36g
- Fat: 48g
- Fiber: 4g
- Protein: 11g
- Sugar: 8g
Related Recipes
Gochujang Sauce
Gochujang Fried Rice
Gochujang Shrimp Lettuce Wraps
Elote Dip
Turkey Mole Poblano
Pastelón
Gochujang Barbeque Sauce
Cotija Cheese Salsa
Baked Gochujang Chicken Wings
Elote Grilled Corn
Veggie Pizzadillas
