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Korean Elotes

I’m a big fan of Mexican elotes. This version of elotes that I created is a fusion with some Korean ingredients. Instead of being brushed with plain mayo, I mixed in gochujang. After rolling the corn in cotija cheese, I sprinkled gochugaru pepper flakes. My Korean elotes pairs great with galbi short ribs and other grilled meats.
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Fusion, Korean, Mexican
Keyword: East Asian, Fusion, Korean, Latin American, Mexican, side dish, vegetables
Author: Alex Gorgos

Ingredients

  • 2 ears corn on the cob shucked
  • 1/4 cup mayonnaise
  • 1 tbsp gochujang paste
  • 1/2 cup cotija cheese grated
  • 2 tbsp gochugaru pepper flakes
  • 2 tbsp cilantro finely chopped
  • lime wedges

Instructions

  • Bring a pot of salted water to a boil. Add in the corn on the cob and boil for 10 minutes. Remove from the pot and pat dry.
  • Mix together the mayonnaise and gochujang.
  • Brush each ear of corn with the gochujang mayo.
  • Roll the corn in the cotija cheese.
  • Sprinkle the gochugaru over the corn.
  • Garnish with cilantro. Serve with lime wedges.