Korean Elote
Smoked sweet corn charred and slathered with a gochujang-lime mayo, rolled in cotija, and topped with crispy shallots and sesame seeds.
- sweet corn, husks on6 ears
- butter, softened2 tbsp
- salt
- Kewpie mayo½ cup
- crème fraîche2 tbsp
- gochujang1 tbsp
- gochugaru1 tsp
- lime juice1 tbsp
- lime zest, zest of 1 lime1
- honey2 tsp
- sesame oil1 tsp
- garlic clove, grated1
- soy sauce1 tsp
- salt
- cotija cheese, crumbled½ cup
- toasted sesame seeds
- crispy fried shallots
- scallions, sliced thin
- cilantro(optional)
- flaky salt
- lime wedges
- gochugaru, for dusting
- 1
Peel husks back on each ear of sweet corn without removing them, pull out the silk, rub softened butter and a pinch of salt onto the kernels, then fold the husks back up over the corn.
- 2
Smoke the corn at 250°F for 25 minutes (can be done alongside the steak in the smoker).
250F - 3
Peel husks back and char corn over high heat directly on the grill until leopard-spotted, about 3 minutes, turning as needed.
high - 4
Whisk together Kewpie mayo, crème fraîche, gochujang, gochugaru, lime juice, lime zest, honey, sesame oil, garlic clove, soy sauce, and a pinch of salt until smooth.
- 5
Brush the hot charred corn generously with the sauce, then roll in cotija cheese and toasted sesame seeds.
- 6
Top with crispy fried shallots, scallions, and cilantro. Dust with extra gochugaru, finish with flaky salt, and serve with lime wedges.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.