Ingredients and Weight:
- 8 ears of corn on the cob, husked and silked
- 1/2 cup mayonnaise
- 1/4 cup gochujang paste
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onion
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Grill or roast the corn until charred and tender, about 15 minutes.
- Let the corn cool slightly.
- In a bowl, combine the mayonnaise, gochujang paste, sour cream, cilantro, green onion, and cotija cheese. Mix well.
- Spread the gochujang mixture evenly over the corn.
- Serve with lime wedges for squeezing over the corn.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15g
- Saturated fat: 5g
- Cholesterol: 50mg
- Sodium: 500mg
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
Dish Characteristics:
- Sweet and savory with a hint of heat
- Creamy and flavorful
- Perfect for summer gatherings or potlucks
User Comments:
- "These elotes were absolutely delicious! The gochujang paste added a great kick."
- "I love the combination of flavors in this dish. The corn was perfectly charred and the gochujang mixture was creamy and tangy."
- "This was a great way to use up leftover corn on the cob. It's a dish that everyone will enjoy."
- "I'm not a huge fan of spicy food, but these elotes were surprisingly mild. The gochujang paste added a nice depth of flavor without being overpowering."
Special Precautions and Tips:
- If you don't have gochujang paste, you can substitute with Sriracha sauce or another type of hot sauce.
- To make the dish even more flavorful, grill or roast the corn with the husks on. This will help to trap the moisture and flavor inside the kernels.
