Grilled Corn with Gochujang Crema

Side Dishes

Grilled Corn with Gochujang Crema

A creamy gochujang sauce brings a sweet-hot finish to grilled corn. Lime, cilantro and a little Cotija balance the rich coating.
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Serves
4 servings

Bring it to the table

About this recipe.

Charred corn with gochujang-lime crema, cilantro and Cotija.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • vegetable oil (for grill)
  • 1/4 cup Mexican crema (or sour cream)
  • 1/4 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 lime (finely grated zest)
  • 1 tablespoon fresh lime juice
  • 1 garlic clove (finely chopped)
  • 2 tablespoons chopped cilantro (divided)
  • 1/2 teaspoon ancho or chipotle chile powder (plus more to serve)
  • kosher salt (to taste)
  • 4 ears corn (husked)
  • 1/4 cup crumbled Cotija
  • lime wedges (for serving)

Coat the corn while warm

The crema sauce spreads easily over warm ears. Add the cheese and cilantro after coating so they stay on the surface.

At the table

Serve hot with napkins and lime wedges, passing extra sauce separately.

The cooking plan

How to make Grilled Corn with Gochujang Crema.

  1. Prepare a grill for medium-high heat and oil the grate. Mix the crema, mayonnaise, gochujang, lime zest and juice, garlic, half the cilantro and measured chile powder. Taste before adding salt.

  2. Grill the corn for 10–12 minutes, turning, until tender and charred in spots.

  3. Brush or spoon about 2 tablespoons sauce over each ear. Finish with extra chile powder, Cotija and remaining cilantro.

  4. Serve with lime wedges and the rest of the sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Grilled Corn with Gochujang Crema

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Charred corn with gochujang-lime crema, cilantro and Cotija.
Print Recipe
Servings: 4 servings
Course: Side Dish
Cuisine: Korean-Mexican-inspired fusion
Ingredients Instructions Notes

Ingredients
  

  • vegetable oil for grill
  •  
    ¼ cup Mexican crema or sour cream
  • ¼ cup mayonnaise
  •  
    1 tablespoon gochujang
  • 1 lime finely grated zest
  •  
    1 tablespoon fresh lime juice
  •  
    1 garlic clove finely chopped
  •  
    2 tablespoons chopped cilantro divided
  •  
    ½ teaspoon ancho or chipotle chile powder plus more to serve
  • kosher salt to taste
  •  
    4 ears corn husked
  •  
    ¼ cup crumbled Cotija
  •  
    lime wedges for serving

Instructions
 

  1. Prepare a grill for medium-high heat and oil the grate. Mix the crema, mayonnaise, gochujang, lime zest and juice, garlic, half the cilantro and measured chile powder. Taste before adding salt.
  2. Grill the corn for 10–12 minutes, turning, until tender and charred in spots.
  3. Brush or spoon about 2 tablespoons sauce over each ear. Finish with extra chile powder, Cotija and remaining cilantro.
  4. Serve with lime wedges and the rest of the sauce.

Notes

Gochujang varies in heat and saltiness; taste the sauce before adding salt.
Keep the sauce chilled until the corn is ready.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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