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Korean inspired mexican street corn

Korean Mexican Street Corn (20-min. Recipe)

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
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Side Dish
Cuisine asian, korean, Mexican
Servings 4 pieces
Calories 139 kcal



  • 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!
    Korean inspired mexican street corn


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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