Ah summer, it makes me happy because other than strawberry season, it’s also the season for sweet juicy corn again. This is my favourite way to have corn on the cob, it’s super easy, and it’s also the perfect side dish for your family dinners, or barbecues! This time, I added a Japanese kick to upgrade the corn.
Last year, I posted a recipe of my favourite way to make corn – Roasted Street Style Corn. This time, I decided to add a Japanese kick to it by adding shichimi togarashi, which is Japanese 7 spice. It’s spicy, tangy sweetness of citrus, and has umami flavours due to the nori seaweed. I love using shichimi togarashi on everything, simply sprinkle it on top of dishes such as udon, ramen, or even mix it with rice! The possibilities are endless.
A mixture of Japanese and Mexican flavours. Look at that sweet juicy corn.
It’s super easy. We first spread butter on the corn and then roast it in the oven (or on the grill if you’d like). Then, we cover it in a creamy and zesty Japanese style mayo, and then top it off with shichimi togarashi and parmesan.
Look at that beautiful corn. Serve this at your next potluck or summer barbecues!
For this dish, I’m using Staub’s 10.5” x 7.5” ceramic baking dish that’s oven and broiler safe up to 572F. Perfect for cooking, and presenting on the table!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Japanese Elote (corn on the cob)
Ingredients
- 4 ears fresh corn, halved (husked and cleaned)
- 4 tbsp unsalted butter (melted)
- ½ cup Kewpie mayo
- Few cracks of black pepper
- 2 tsp lime juice
- 1 tbsp finely chopped cilantro
- Shichimi Togarashi (Japanese 7 spice)
- ½ cup parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Brush the melted butter evenly on each corn. Wrap in foil and bake in the oven for 35 to 40 minutes, while turning halfway through. Once it’s ready, let it cool for a bit (I usually wait until it’s a little warmer than room temperature).Alternatively, you can grill the corn on the BBQ.
- Meanwhile, mix the mayo, black pepper, lime juice, and cilantro in a bowl until it’s well combined. Brush on the cooked corn evenly.
- Sprinkle shichimi togarashi (Japanese 7 spice) on each corn (add more if you enjoy more of a kick).
- Spoon parmesan on each corn while shaking off the excess. Enjoy!
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