Ssamjang Elotes

By @juiceboxjaw

Korean and Mexican fusion has had its time in the US. The Kimchi quesadillas and bulgogi tacos that appeared in mass numbers in the 2010s, albeit great, feel sleepy now. Enter: CORN! Koreans love corn in both savory and sweet settings, and why not revive the fusion with Ssamjang Elotes. These can be kept on the cob (summer is all about messy eating), or can be served off the cob for a more scoopable option. Either way, we’re bringing fusion back.

Servings: 4

Time: 20 minutes

Ingredients: 

• 4 cobs of corn, shucked 
• 4 tablespoons salted butter
• 2 tablespoons Potluck Ssamjang
• ½ teaspoon sesame oil 
• Zest of 1 lime
• Lime wedges to serve
• ½ tablespoon Yuzu Kosho (optional) 
• Cotija cheese, Cilantro or Perilla (or a mix of both) for serving
• Tajin, optional for garnish

Directions:

1. Mix the butter, ssamjang, zest of lime, yuzu kosho if using, and sesame oil until well combined.

2. If electing to take kernels off the cob, do so now. Cook corn in a pan with a little bit of butter, until slightly charred.

3. Grill corn, or roast and broil in oven until cooked through and slightly charred.

4. Brush the corn on the cob with the Ssamjang butter mixture or mix into bowl of kernels.

5. Garnish with cotija cheese, herbs, and serve with lime wedges. 

*Ssamjang butter can be made ahead