Photograph by Peden + Munk, Food Styling by Diana Yen, Prop Styling by Hannah Ferrara
Summer wouldn’t be complete without charred corn on the cob, and elotes, grilled Mexican street corn, is among the best. This version gets a hit of gochujang to bring up the spicy-funk factor. After the corn comes off the grill, it gets slathered in a gloriously drippy gochujang-mayo-crema sauce and finished with salty crumbles of Cotija cheese. Sweet, savory, creamy, and spicy, this dish hits every note on the spectrum. A squeeze of tangy lime juice ties it all together.
What you’ll need
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Tongs
$21 At Amazon
Brush
$3 At Amazon
