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!
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!
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