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.


Recipe Summary

10 mins
20 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

570 calories; protein 11.4g 23% DV; carbohydrates 35.8g 12% DV; fat 48g 74% DV; cholesterol 90.8mg 30% DV; sodium 723.4mg 29% DV. Full Nutrition

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2 Ratings
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Rating: 1 stars
Here's the deal: I don't know who put the title and perhaps I am partially to blame for making it without looking at the picture and going 'wait hold up that ain't right but you put gochuchang and you were right it WAS the paste but what you MEANT was perhaps gochugaru the pepper powder because now my elotes look hella silly. And don't @ me cuz I followed this recipe to the 'T' Read More