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–+ servings

Japanese Elote (corn on the cob)

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Roasted sweet and juicy corn covered in a creamy and zesty Japanese style mayo, and then topped with shichimi togarashi and parmesan.
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Prep Time:10 minutes
Cook Time:40 minutes
Course: Side Dish
Cuisine: Fusion, Japanese, Western
Servings: 4 people
Author: Dearnomdiary

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!