• Eunji Han

Kimchi Corn Elote Salad

I love mashing cultures and the kimchi goes so perfectly in this elote salad. Instead of the elote on the cob, this uses frozen corn and is more of a corn salsa. This is a staple item on our pop up menus and a huge hit!

Of the hundreds of photos we have taken at the pop up, for some reason we don't have one of the kimchi corn elote so once we hunt one down, we'll update this page! I promise it really is delicious and a perfect summer appetizer.


  • 2 cups of frozen corn

  • 2 tbsp of butter

  • 1/2 cup of chopped kimchi - squeeze juice out

  • 1/2 cup of cilantro, chopped

  • 2 tbsp lime juice

  • 1/4 tsp ground cumin

  • 1/4 tsp smoked paprika

  • 1/2 tsp of gochugaru

  • 1/4 tsp black pepper ground

  • 1/4 tsp salt

  • 2 tbsp sour cream (or yogurt)

  • 2 tbsp mayonnaise

  • 1/4 cup of cotija cheese


  • 2 stalks of green onions, chopped


  • Heat the butter in a large skillet over high heat.

  • Add the corn and cook for about 3 to 5 minutes or until the corn starts to char, on high heat.

  • Add a splash of kimchi juice to the corn which will add flavor and help with the char. Cook for another 3-5 minutes.

  • Once the corn is lightly charred transfer to a large bowl and let it cool for a few minutes.

  • In the same bowl, add lime juice and the remaining ingredients and stir together until well combined.

  • Adjust lime juice, salt, and pepper as necessary

  • Serve in a bowl with a garnish of cilantro, cotija, chopped kimchi, and a lime slice. I also like to add in a side of tortilla chips for dipping.

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