Korean Street Corn Elote

Ingredients

• 2 ears corn on the cob, husked
• 3 tbsp mayonnaise
• 1.5 tbsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp toasted sesame oil
• 1/4 cup cotija or crumbled feta cheese
• 1 tbsp toasted sesame seeds
• 2 stalks green onions, thinly sliced(optional)
• 1 lime, cut into wedges(optional)

Instructions

1. 1

   Preheat grill or grill pan to medium-high heat (about 400°F).

2. 2

   Grill the corn ears for 10-12 minutes, turning every 3 minutes, until charred in spots and tender.

3. 3

   While the corn grills, whisk together the mayonnaise, gochujang, soy sauce, honey, and sesame oil in a small bowl to make the Korean mayo sauce.

4. 4

   Remove corn from the grill and let rest 1 minute, then brush or slather each ear generously with the gochujang mayo sauce.

5. 5

   Sprinkle the ears with crumbled cheese, sesame seeds, and green onions. Serve immediately with lime wedges for squeezing.