This easy, cheesy, sweet and savory grilled corn recipe will up your grilling game this summer
Serves: 4-6 Prep: 10 Cook: 15
This cheesy grilled corn recipe is the lovechild of Mexican elote and Korean cheesy corn that nobody asked for but everyone will love. Grilled until smoky, slathered in sweet and spicy gochujang crema, and topped with nutty, crunchy sesame and fresh cilantro, this quick and easy recipe deserves a place at your next backyard barbeque.
What is Elote?
Elote, meaning “corn cob” in Spanish, is a ubiquitous Mexican street food of grilled corn on the cob brushed with crema or mayo, then topped with spices and sprinkled with cheese. It’s a handheld summertime favorite that’s usually served on a stick, which, in my experience, does absolutely zero to keep your hands, face, and shirt clean. But don’t worry, it’s worth it.
what is korean cheesy corn?
Korean cheesy corn is a popular drinking snack and accompaniment for Korean BBQ. It’s essentially corn (off the cob), mayo, mozzarella, and sugar, all mixed together and baked until it’s molten, gooey, and delicious. Like so many Korean dishes, this one rides the delectable line between sweet and savory. Starting to see why this long distance relationship between the two iconic snacks might have staying power?
Grilling the corn
The corn itself is key here, so don’t even think about making this recipe out of season. Corn is one of the most underrated summer veggies in my opinion, and in late summer it’s at its best, each kernel plump and bursting with flavor. White, yellow, or bicolor corn will do just fine for this recipe, so long as it’s ripe and sweet. Look for corn with fresh looking green husks, both because it’s likely to be fresher, and because we’ll be using the husks as handles (this yassifies the final look of the dish, too).
Peel the husks back without removing them entirely (it’s OK to remove a few of the outer ones if your corn is particularly… husky), and secure them with butcher’s twine. If your husks are on the drier side, soak them in water for 10 minutes before grilling. Remove the silk from the cobs, then brush the corn lightly with oil and season with salt. Place them on the grill over medium-high heat and cook, turning occasionally, until cooked through and charred in places, 12-15 minutes.
While the corn is grilling, combine 1/2 cup Mexican crema (or creme fraiche) with 1/4 cup gochujang. Allow the corn to cool slightly, then brush with gochujang crema. Sprinkle with crumbled cotija, toasted sesame seeds, and cilantro, and serve right away (with plenty of napkins).
gochujang grilled corn recipe
ingredients
4-6 ears of corn, with husks and stalks attached
1/2 cup Mexican crema (or creme fraiche)
1/4 cup gochujang
1/2 cup cotija cheese, crumbled
2 TBSP toasted sesame seeds
1 small bunch cilantro, removed from stems and roughly chopped
instructions
Preheat a grill to medium-high (a grill pan over medium heat will work, too)
Peel husks back from corn, being sure to leave them attached. Secure husks with twine. Remove corn silk. If husks are dry, soak in water for 10 minutes.
Brush corn lightly with oil and season with salt. Grill, turning occasionally, until cooked through and charred in places, 12-15 minutes. Allow to cool slightly
While corn is grilling, combine 1/2 cup Mexican crema with 1/4 cup gochujang in a small bowl.
Brush grilled corn with gochujang crema, then sprinkle with crumbled cotija, toasted sesame seeds, and roughly chopped cilantro.