Grilled corn is one of the summer’s greatest pleasures. Slightly charred kernels, the natural sweetness shining through, it is a rock-star on the grill. If you’ve had Mexican street corn, then you know how insanely delicious grilled corn can be. Sweet ears of corn hot off the grill are slathered in a chili-mayo mixture and rolled in salty-fresh cheese – it’s crazy good!
It’s no secret that Mexican and Korean cuisine is a marriage made in foodie-fusion heaven. But have you ever had Mexican style street corn with a Korean kick? The kick I’m referring to is, gochujang (a Korean chile paste). Generally you can find this at any Asian grocery store. If you haven’t used it before, trust me, it won’t be one of those ingredients you buy for one dish and then never use again. It has a rich umami flavor, leaving your tastebuds with a full-bodied experience. Just be aware that gochujang varies greatly in spiciness – depending on the brand, it should indicate the level of heat somewhere on the packaging. I use ‘med-hot, level 3′, but feel free to purchase whatever spice level that suits your tastes. The spicy umami flavor of the gochujang, paired with the sweet corn, zesty lime, and salty cotija cheese makes these babies INSANELY delicious! Like eyes roll in the back of your head, delicious! So now that I’ve hopefully convinced you to try Korean-Mexican Grilled corn, let’s talk a bit about grilling the corn. First of all, whether you use white, yellow, or bi-colored corn, just make sure it’s as fresh as possible. There are several different methods to grilling corn: you can keep it wrapped in the husk, or wrap it in foil… but I prefer to grill my corn naked. The corn that is… not me grilling naked. Boy would I be the popular new neighbor if that were the case – depending on how you define popular. Seriously, grilling your corn naked is the only way that you’ll get your corn beautifully charred and most importantly… it will actually taste grilled. So grill your corn naked, you can take that which ever way you please 😉
- 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
- In a small bowl, combine the mayonnaise, gochujang, garlic, lime juice, and salt. Cover and refrigerate until ready to use.
- 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.
- Place the corn on the grill, cover, and grill for 20 minutes, turning every 5 minutes.
- 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!