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Gochujang Elotes

"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."

Ingredients :

• 1 cup crumbled Cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema
• 1/4 cup Korean red chili pepper paste (gochujang)
• 1/4 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 :

Prep : 10M	Cook : 4M	Ready in : 30M

• 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.

Notes :

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