Grilled Corn on the Cob with Calamansi Mayo


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.

Active Time:
15 mins
Total Time:
25 mins


  • 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


  1. 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.

  2. 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.

    Grilled Corn on the Cob with Calamansi Mayo
    Victor Protasio
Related Articles