This recipe for cornmeal fish batter makes a fantastic coating for fried fish. Any fish variety is acceptable as a replacement.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup crumbled Cotija cheese
- ¼ cup mayonnaise
- ¼ cup Mexican crema
- ¼ cup Korean red chili pepper paste (gochujang)
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- 4 ears corn
- salt and ground black pepper to taste
- 4 tablespoons melted butter
- 4 lime wedges
Instructions
- Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
- 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.
- 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.
- 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
| Calories | 570 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 21 g |
| Sodium | 723 mg |
| Sugars | 8 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |