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    The Heirloom Pantry » Recipes » Sides

    Elotes Style Corn with Furikake

    Published: Jul 20, 2020 · Modified: Feb 18, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Elotes 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.

    Hand squeezing lime juice on elote-style corn with furikake and kewpie mayo.

    This Elotes Style Corn recipe requires a few simple steps and less than 45 minutes of your time. It can be enjoyed on the corn 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.

    Jump to:
    • What is Elotes Corn?
    • A Mexican Dish with Japanese Flavors
    • Key Ingredients
    • How to Make Elotes Style Corn
    • Substitutions
    • Variations
    • Equipment Needed to Make Elotes Corn
    • How to Store Elotes
    • Did You Like This Recipe?
    • 📖 Recipe

    What is Elotes Corn?

    Elotes, 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.

    Elotes is boiled or grilled corn 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.

    Elote-style corn with kewpie mayo and limes.

    A Mexican Dish with Japanese Flavors

    Elotes 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 on these elotes 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.

    Key Ingredients

    • Ears of corn - Provides the sweet and crunchy base of the elotes.
    • Butter - Adds velvety richness to the cooked corn.
    • Kewpie mayo - Adds umami flavor to the elotes. Unlike American mayonnaise, Kewpie mayo is made with only egg yolks instead of whole eggs and with either apple cider vinegar or rice vinegar with no added sugar or salt. Its texture is both richer and creamier than regular mayonnaise.
    • Garlic powder - Adds a hint of spice and the classic aroma.
    • Cotija cheese - A salty, crumbly Mexican cheese to be grated on the corn.
    • Furikake - A Japanese seaweed seasoning. The most common furikake is made of dried nori, or seaweed, sesame seeds, and salt. There are other types of furikake, which have bonito flakes, rice puffs, shrimp, and other bits of umami-packed ingredients.
    • Togarashi - Imbues heat into the dish.
    • Cilantro - Brings a spicy, aromatic bite to the dish without overpowering the other flavors.
    • Lime - Adds a zesty, citrus element that brightens the elotes.
    Elote-style corn with furikake and kewpie mayo on a plate flatlay.

    How to Make Elotes Style Corn

    This Elotes Style Corn recipe requires a few simple steps and less than 45 minutes of your time. It can be enjoyed on the corn 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.

    1. Heat the oven - Heat the oven to 350°F.
    2. Brush the corn - Brush the corn with the vegetable oil so that the cobs are evenly coated. 
    3. Cook the corn - Place the cobs on the baking sheet and place in the oven. Cook the corn for 30 minutes and turn halfway through. Then turn the heat up to 400°F and cook for an additional 5 minutes.
    4. Mix the Kewpie Mayo and Garlic Powder - While the corn cooks, add Kewpie mayo, garlic powder, and salt in a small bowl. Stir the ingredients together until well-mixed and the garlic powder is incorporated. Set aside. 
    5. Slather with Butter and Garlic Kewpie Mayo - Remove the corn from the oven and place the cobs on a serving plate. Brush the corn with butter, then with the garlic Kewpie mayo mixture.
    6. Add Cheese, Furikake, Togarashi, and Lime - Then, top the corn with grated cotija cheese, chopped cilantro, furikake, and togarashi. Finally, squeeze lime juice over the cobs and serve. 
    Elote-style corn with furikake and kewpie mayo on a plate flatlay.

    Substitutions

    • Mexican Crema - Use Mexican Crema instead of sour cream if you want a less sour replacement with a higher fat content.
    • Queso Fresco - Use queso fresco instead of cotija cheese for creamier and milder cheese.

    Variations

    • Elotes Street Corn Salad - To enjoy this elotes recipe 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.
    • Spicy - Add togarashi or chili powder to make the dish extra spicy.

    Equipment Needed to Make Elotes Corn

    To make Elotes 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.

    How to Store Elotes

    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.

    Elote-style corn with furikake, kewpie mayo, and limes..

    Did You Like This Recipe?

    If you liked this elote recipe, please rate and comment below. For more recipes that go with elotes corn, check out:

    • Corn and Zucchini Fritters
    • Blistered Shishito Peppers
    • Sautéed Furikake Green Beans
    • Italian Pasta Salad
    • Healthy Turkey Chili
    • Creamy Spinach Artichoke Dip

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade elotes!

    📖 Recipe

    Elote-Style Corn with Furikake
    Print Recipe Pin Recipe
    5 from 8 votes

    Elotes Style Corn with Furikake

    Elotes 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.
    Prep Time5 minutes mins
    Cook Time35 minutes mins
    Total Time40 minutes mins
    Course: Sides
    Cuisine: Japanese, Mexican
    Servings: 4
    Calories: 391kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 baking sheet
    • 1 knife
    • 1 cutting board
    • 1 Tongs
    • 1 Corn holders

    Ingredients 

    • 4 ears of corn shucked
    • 2 tablespoon vegetable oil
    • 2 tablespoon butter
    • ½ cup Kewpie mayo
    • 1 teaspoon garlic powder
    • ½ teaspoon kosher salt
    • ½ cup crumbled cotija cheese
    • 2 tablespoon furikake
    • ½ teaspoon togarashi
    • 2 tablespoon cilantro
    • 1 lime sliced into wedges
    Prevent your screen from going dark

    Instructions

    Cook the Corn

    • Heat the oven - Heat the oven to 350°F.
    • Brush the corn - Brush the corn with the vegetable oil so that the cobs are evenly coated. 
      4 ears of corn, 2 tablespoon vegetable oil
    • Cook the corn - Place the cobs on the baking sheet and place in the oven. Cook the corn for 30 minutes and turn halfway through. Then turn the heat up to 400°F and cook for an additional 5 minutes.

    Mix the Kewpie Mayo and Garlic

    • Powder - While the corn cooks, add Kewpie mayo, garlic powder, and salt in a small bowl. Stir the ingredients together until well-mixed and the garlic powder is incorporated. Set aside. 
      ½ cup Kewpie mayo, 1 teaspoon garlic powder, ½ teaspoon kosher salt
    • Slather Corn with Butter and Garlic Kewpie Mayo - Remove the corn from the oven and place the cobs on a serving plate. Brush the corn with butter, then with the garlic Kewpie mayo mixture.
      2 tablespoon butter
    • Add Cheese, Furikake, Togarashi, and Lime - Then, top the corn with grated cotija cheese, chopped cilantro, furikake, and togarashi. Finally, squeeze lime juice over the cobs and serve. 
      ½ cup crumbled cotija cheese, 2 tablespoon furikake, ½ teaspoon togarashi, 2 tablespoon cilantro, 1 lime

    Notes

    Cooking Tips
    • Adjust the spice level by adding more or less togarashi. 
    • To make this a salad, remove the corn from the cob and place the kernels in a mixing bowl, then mix in the same amount of toppings.
    Storage
    • Refrigerate leftover corn on the cob or off the cob in an air-tight container for up to 2 days. Do not reheat.

    Nutrition

    Calories: 391kcal | Carbohydrates: 21g | Protein: 7g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 705mg | Potassium: 311mg | Fiber: 2g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Sarah

      July 23, 2020 at 7:09 am

      5 stars
      My sisters asked me to make elote next week. I'm so glad I found this recipe!

      Reply
    2. Haley

      July 22, 2020 at 2:24 pm

      Heading to the super market ASAP need to get more corn to make this!!

      Reply
    3. sara lynn

      July 22, 2020 at 12:00 pm

      5 stars
      this is soooo creative! absolutely loving the flavors here ?

      Reply
    4. Becca

      July 22, 2020 at 11:50 am

      5 stars
      I'm here for ALL the summer corn and this sounds delicious!

      Reply
    5. Laura

      July 22, 2020 at 11:40 am

      5 stars
      SUCH a delicious summer favorite. I can't wait to try with the furikake, too!

      Reply
    6. Rylee

      July 22, 2020 at 11:40 am

      5 stars
      I LOVE elote style corn and I love furikake! Can't wait to make this!

      Reply
    5 from 8 votes (3 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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