Grilled Corn on the Cob with Calamansi Mayo

Name: Grilled Corn on the Cob with Calamansi Mayo
Total time: 25 min
Ingredients: 4 ounces processed cheese (such as Eden) or processed queso blanco cheese (such as Velveeta), cubed (about 1/2 cup); 1/3 cup sour cream; 1/4 cup mayonnaise; 1/4 cup fresh cilantro leaves and stems, chopped (about 1/4 ounce); 2 tablespoons fresh calamansi or Key lime juice (from about 4 Key limes); 1 teaspoon ichimi togarashi; 1 garlic clove, minced (about 1 teaspoon); 8 ears fresh corn, shucked; Aonori (dried seaweed) flakes; 4 calamansis, halved

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Chef Sheldon Simeon's recipe for a Hawaiian twist on Mexican elote features grilled corn slathered in a creamy, cheesy calamansi mayonnaise, which gets its acidic twang from a sour citrus fruit native to the South Pacific (you can substitute Key Limes in a pinch). Japanese chile flakes (ichimi togarashi) add heat; aonori (dried seaweed) flakes add umami oomph and island style. It's an easy and irresistible side dish for a luau-inspired cookout: Try serving it with Simeon's Huli Huli Chicken Wings.

By

Sheldon Simeon

Updated on June 1, 2019

Active Time:

15 mins

Total Time:

25 mins

Yield:

8

Ingredients

4 ounces processed cheese (such as Eden) or processed queso blanco cheese (such as Velveeta), cubed (about 1/2 cup)
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh cilantro leaves and stems, chopped (about 1/4 ounce)
2 tablespoons fresh calamansi or Key lime juice (from about 4 Key limes)
1 teaspoon ichimi togarashi
1 garlic clove, minced (about 1 teaspoon)
8 ears fresh corn, shucked
Aonori (dried seaweed) flakes
4 calamansis, halved

Directions

Preheat grill to high (450°F to 500°F). Place cheese in bowl of a food processor; pulse 5 times. Add sour cream, mayonnaise, cilantro, calamansi juice, togarashi, and garlic to food processor; pulse until mixture just comes together but still has some texture, about 10 times. Transfer to a large bowl.
Place corn on oiled grates; grill, covered, until lightly charred on all sides, about 8 minutes. Transfer corn to bowl with cheese mixture; turn to coat. Transfer to a serving platter; sprinkle with aonori, and serve with calamansi halves.

Victor Protasio