Cheesy Gochujang Grilled Corn
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.
Servings: 4-6
Active Time: 25 minutes
Total Time: 25 minutes
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
Preparation
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.