Korean Elotes

This Asian riff on Mexican elotes (grilled corn on the cob with cheese and spices) gets an extra kick from Korean red pepper and extra-hot horseradish. It gets its cravable flavor from mixing Magic Paste with butter. You might want to consider making more of the butter for topping steaks, burgers, or roasted veggies.
Publish date:
asian-inspired mexican elotes

Recipe by Bill Kim

Start to Finish: 50 minutes

Servings: 6


  • 1 stick unsalted butter, cut into 1-inch pieces, at room temperature

  • 2 tbsp. Magic Paste

  • 1 tbsp. extra-hot prepared horseradish

  • 1 tsp. kosher salt

  • 8 ears corn on the cob, shucked

  • 1/4 cup vegetable oil

  • 1 tbsp. Curry Salt


1. In a food processor, puree the butter, Magic Paste, horseradish, and salt for about 30 seconds. Transfer to a sheet of parchment paper. Form into a 6-inch log; roll up in the paper and twist the ends to seal. Chill until firm, about 2 hours in the refrigerator or 30 minutes in the freezer. 

2. Prepare the grill for medium-high heat. Cut the butter into 8 pieces. Rub the corn with a little oil; season with the Curry Salt. Place the corn on the grill. Close the grill and cook the corn, turning occasionally, until charred in spots, 8 to 10 minutes.

3. Transfer the corn to a platter. Top with the Magic Paste butter and turn the cobs until coated. Let rest for about 5 minutes.