Summer wouldn’t be complete without charred corn on the cob, and elotes, grilled Mexican street corn, is among the best. This version gets a hit of gochujang to bring up the spicy-funk factor. After the corn comes off the grill, it gets slathered in a gloriously drippy gochujang-mayo-crema sauce and finished with salty crumbles of Cotija cheese. Sweet, savory, creamy, and spicy, this dish hits every note on the spectrum. A squeeze of tangy lime juice ties it all together.
What you’ll need
Microplane Grater
$19 At Amazon
Citrus Juicer
$15 At Amazon
Tongs
$16 $15 At Amazon
Brush
$6 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high heat; oil grate. Stir ¼ cup crema mexicana or sour cream, ¼ cup mayonnaise, 1 Tbsp. gochujang (Korean hot pepper paste), zest of 1 lime, 1 Tbsp. fresh lime juice, 1 garlic clove, finely chopped, 1 Tbsp. coarsely chopped cilantro, and ½ tsp. ancho or chipotle chile powder in a small bowl to combine. Taste sauce and season with kosher salt if needed.
Step 2
Grill 4 ears of corn, husked, turning occasionally, until kernels are charred in spots and tender, 10–12 minutes. Transfer to a platter.
Step 3
Using a brush or spoon, slather each ear with about 2 Tbsp. sauce. Sprinkle corn with more chile powder, then top with ¼ cup crumbled Cotija cheese and remaining 1 Tbsp. coarsely chopped cilantro. Serve with lime wedges for squeezing over and any remaining sauce alongside.
