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.
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
Direction
- 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.
