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.
- 4 ears of corn, shucked
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/2 cup Kewpie mayo
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 cup crumbled cojita cheese
- 2 tablespoons furikake
- 1/2 tsp togarashi
- 2 tablespoons cilantro
- 1 lime, sliced into wedges
Heat the oven to 350°F. Brush the corn with the vegetable oil so that the cobs are evenly coated.
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.
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.
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. Then, top the corn with cojita cheese, cilantro, furikake, and togarashi. Finally, squeeze lime juice over the cobs and serve.
Adjust the spice level by adding more or less togarashi.
Store in an air-tight container in the refrigerator for up to 2 days.
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.
- Calories: 608
- Sugar: 5.4g
- Sodium: 955mg
- Fat: 48.4g
- Saturated Fat: 17.3g
- Carbohydrates: 30.5g
- Fiber: 4.3g
- Protein: 17.2g
- Cholesterol: 105mg
Keywords: elote-style corn, elote corn, Mexican street corn, furikake, vegetarian, elote-style corn salad, corn salad, summer corn salad, Mexican-inspired side, Japanese summer salad