Elote-Style Corn with Furikake

Elote-Style Corn with Furikake is a delicious umami dish inspired by Mexican street corn and flavored with Japanese ingredients. There are a few ways to enjoy this corn, including on the cob, cut into smaller servings, or cut off the cob and served as a salad.

What is Elote Corn and How to Prepare It

Elote, also known as Mexican street corn, is a delicious summer staple. Eloteros, or those who sell elotes, often prepare and sell elotes in popular areas of town. When I grew up in Los Angeles, elotes were often available in popular late-night areas and at the beach, along with fresh fruit covered in chile and lime juice.

Elote corn is boiled or grilled and seasoned with mayonnaise, chile powder, sour cream, butter, and cheese. The spice of the chile powder, the creaminess of the mayo and cheese, and the tartness of the lime enhance the sweetness of the corn. Each bite of the corn is a burst of the sweet, salty, spicy flavors of summer.

A Mexican Dish with Japanese Flavors

Elote-Style Corn with Furikake is an ode to my love for this delicious Mexican summer treat, umami flavors, and Japanese seasonings. If this dish were a place, it would be Downtown LA, where Mexican and Japanese neighborhoods play an integral role in LA food and culture.

Japanese seasonings adorn this version of elote-style corn. These Japanese toppings include Kewpie mayo, furikake, and togarashi. The MSG (monosodium glutamate) in Kewpie mayo lends a rich umami flavor to the corn, while the furikake adds both texture and a toasty taste. Finally, togarashi is a Japanese chili powder that is spicy, sweet, and salty all at once. Together, these ingredients create a Japanese-inspired elote that can be enjoyed all summer long.

How to Make Elote

Elote-Style Corn with Furikake requires a few simple steps and less than 45 minutes of your time. It can be enjoyed on the cob or off the cob in the form of a salad. If you plan to cut the kernels off the cob and serve the corn as a side salad, I recommend one cob per person.

Equipment Needed to Make Elote Corn

To make Elote-Style Corn with Furikake, you will need a baking sheet,  knife, cutting board, small bowl, tongs, and serving platter. Corn holders are optional, but make it easier to eat the corn, especially for kids.

To explore more kitchen items to make your kitchen complete, head to my shop: Kat’s Kitchen Essentials.

Steps to Make Elote Corn

1. Cook the Corn - Heat the oven to 350°F. Brush each cob with vegetable oil place the corn on the baking sheet. Place it in the oven to cook for 30 minutes, turning halfway through.
2. Mix the Kewpie Mayo and Garlic Powder - In a small bowl, mix the Kewpie mayo, garlic powder, and salt.
3. Slather with Butter and Garlic Kewpie Mayo - After the corn cooks, place the cobs on the serving platter. First, brush each cob with butter, then brush the garlicky Kewpie mayo mixture on top.
4. Add Cheese, Furikake, Togarashi, and Lime - Sprinkle the cojita cheese, furikake, and togarashi to taste. Finally, spritz fresh lime juice on top.

How to Make an Elote Corn Salad

To make Elote-Style Corn with Furikake off the cob or chilled as a salad, use a knife to carefully remove the kernels from the cob after baking the corn. Place the kernels in a bowl and mix the ingredients and toppings. Serve warm or chilled as a salad.

How to Store the Corn

Whether you make the corn on the cob or off the cob, store leftovers in an air-tight container in the refrigerator for up to 2 days after making the recipe. Do not reheat.

Did You Like This Recipe?

If you liked Elote-Style Corn with Furikake, please rate and comment below. For more recipes that go with corn, check out:

• Furikake and Lemon Shishito Peppers
• Sautéed Green Beans with Furikake
• Italian Summer Pasta Salad
• Healthy Turkey Chili
• Creamy Spinach Artichoke Dip

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Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.