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.
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.