Korean Mexican Street Corn

Korean Mexican Street Corn. Sweet corn covered in a creamy Japanese mayonnaise with a sweet Bulgogi sauce reduction seasoned with seaweed and sesame seeds.

My Korean Inspired Mexican Style Street Corn recipe is really easy to make because we are using store-bought Bulgogi sauce. Also, it only takes 20 minutes to make & 5 ingredients!

We recently bought a bunch of local sweet corn and I wanted to really share a seasonal recipe with you all featuring it.

Then my husband and I got brainstorming and he came up with a wicked recipe for some Korean Mexican street corn on the cob! Now I know there are many Mexican street corn variations but have you ever seen a Korean style version? When I looked online, there was only 1 recipe!

Now instead of using the Mexican toppings, we would use a reduced Bulgogi sauce (store bought), over some Japanese mayo, sprinkled with seasoned seaweed strips and sesame seeds.

I am very excited to share this fun recipe with you so now you can have Korean Mexican street corn at home!

What does it taste like?

When I took a bite of this Korean street corn, it was pure heaven in my mouth I couldn't even described.

The creaminess mayo with the sweet Bulgogi sauce and the umami flavour of the seaweed was incredible. If you don't try making this, then you are honestly missing out my friends!

Watch how I made this Korean Street Corn Recipe

Other recipes you may like!

CORN BLACK BEAN SALAD

For this recipe

You will need the following Korean Mexican street corn ingredients:

• 4 corn cobs
• ⅓ cup Japanese Mayo
• ⅔ cup Korean Bulgogi sauce (this can be purchased at any Korean grocer or Asian grocer in the sauce aisle)
• 5 strips seasoned seaweed, cut into little strips
• Sesame seeds

How to make Korean Inspired Mexican Street Corn

1. In a large pot, boil corn for 10 minutes uncovered.
2. Meanwhile, in a small saucepan, boil bulgogi sauce over medium heat for 10 minutes uncovered until it's thick and not runny. Transfer sauce to a squeeze bottle (if you don't have one, transfer to a bowl and use a fork to drizzle this sauce over your corn)
3. Cut seasoned seaweed strips into very thin little strips with scissors.

Strain corn and allow it to dry. Once it's dry to touch, brush mayo over top.

Drizzle your Bulgogi sauce over top. Sprinkle seaweed strips and sesame seeds. Enjoy!

Give it a try!

Well I hope you give my Korean Inspired Mexican Street Corn recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my Korean Mexican street corn with mayo, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Korean Mexican Street Corn (20-min. Recipe)

christieathome

Korean Mexican Street Corn. Sweet corn covered in a creamy mayonnaise with a sweet Bulgogi sauce reduction seasoned with seaweed and sesame seeds. This recipe only takes 20 minutes to make!

5 from 4 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Appetizer, Side Dish

Cuisine asian, korean, Mexican

Servings 4 pieces

Calories per serving 139 kcal

Ingredients

  

1x2x3x

• 4 corn on the cob
• ⅓ cup mayonnaise Japanese kind
• ⅔ cup Bulgogi sauce
• 6 strips roasted seasoned seaweed strips cut into little strips
• 1 tablespoon Sesame seeds

Instructions

 

• In a large pot, boil corn for 10 minutes uncovered.
• Meanwhile, in a small saucepan, boil bulgogi sauce over medium heat for 10 minutes uncovered until it's thick and not runny. Transfer sauce to a squeeze bottle (if you don't have one, transfer to a bowl and use a fork to drizzle this sauce over your corn)
• Cut seasoned seaweed strips into very thin little strips with scissors.
  
• Strain corn and allow it to dry. Once it's dry to touch, brush mayo over top.
  
• Drizzle your thickened Bulgogi sauce over top. Sprinkle seaweed strips and sesame seeds. Enjoy!
  

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Nutrition

Calories: 139kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 119mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Course Appetizer, Side Dish

Cuisine asian, korean, Mexican

Keyword Korean corn, korean inspired mexican street corn, korean mexican street corn, korean street corn, korean street corn recipe, mexican street corn at home, mexican street corn easy, mexican street corn on the cob, mexican street corn recipe, the best mexican street corn recipe

Suggested Products