Japanese Street Corn

By: Hannah Lee Leidy

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Serves 4

  • ¼ cup Cotija cheese, grated
  • 4 large ears yellow or white corn, husks removed and cleaned
  • 1 tablespoon vegetable oil
  • ¼ cup Kewpie mayonnaise*
  • 1½ teaspoons aonori*
  • 1½ teaspoons togarashi*
  • 1 cup bonito flakes*

  • *These ingredients should be available at Asian grocery stores or online. Aonori is a dried, flaky Japanese seaweed; togarashi is a mixture of chili powder, ginger, and other spices; bonito flakes are shaved, dried fish flakes.
  1. Spread the Cotija over a large plate. Heat a grill pan over medium heat and brush corn with oil.
  2. When pan is hot, add ears of corn. After 2 to 3 minutes, when dark grill marks appear, rotate corn and cook until marked on each side, about 8 to 10 minutes total.
  3. Using an offset spatula or a knife, coat exterior of each piece of corn with mayonnaise, then roll in Cotija. To finish, sprinkle with aonori, togarashi, and bonito flakes.
  • Adapted from The Peach Tortilla, 2019.

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