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.
- Spread the Cotija over a large plate. Heat a grill pan over medium heat and brush corn with oil.
- 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.
- 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.