![](https://cdn.statically.io/img/www.allrecipes.com/thmb/e2HY2KP0C4XH29NhuskPUvIZiGo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5607406-82202f22d0b444a5abf431b80808245e.jpg)
Ingredients
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1 cup crumbled Cotija cheese
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¼ cup mayonnaise
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¼ cup Mexican crema
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¼ cup Korean red chili pepper paste (gochujang)
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¼ cup chopped fresh cilantro
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2 cloves garlic, minced
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2 tablespoons cooking oil
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4 ears corn
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salt and ground black pepper to taste
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4 tablespoons melted butter
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4 lime wedges
Directions
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Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
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Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
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Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
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Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.
Nutrition Facts (per serving)
570 | Calories |
48g | Fat |
36g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 570 | |
% Daily Value * | |
Total Fat 48g | 62% |
Saturated Fat 21g | 105% |
Cholesterol 91mg | 30% |
Sodium 723mg | 31% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 4g | 16% |
Total Sugars 8g | |
Protein 11g | 23% |
Vitamin C 27mg | 30% |
Calcium 257mg | 20% |
Iron 1mg | 6% |
Potassium 366mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.