Korean-Mexican Grilled Corn
Recipe type: Sides
Cuisine: Korean-Mexican Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
The spicy umami flavor of the gochujang, paired with the sweet corn, zesty lime, and salty cotija cheese make this Korean-Mexican Grilled Corn INSANELY delicious! Like eyes roll in the back of your head, delicious!
  • ⅓ cup mayonnaise
  • 1 tablespoon gochujang
  • 2 cloves garlic, minced
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • 4 ears of corn
  • ⅓ cup cotija cheese
  • 2 limes, zested
  1. In a small bowl, combine the mayonnaise, gochujang, garlic, lime juice, and salt. Cover and refrigerate until ready to use.
  2. Heat your grill to medium. Pull the outer corn husks down each ear, remove the silk, and tie the ends of the husks with kitchen twine.
  3. Place the corn on the grill, cover, and grill for 20 minutes, turning every 5 minutes.
  4. Spread the cheese out on a large plate. Brush each ear of corn with the gochujang-mayo mixture. Then roll the corn in the cheese and sprinkle with the lime zest. Serve and enjoy!
Recipe by at http://hapanom.com/korean-mexican-grilled-corn/