Victor Protasio
Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 8

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 addictive side dish for a luau-inspired cookout: Try serving it with Simeon’s Huli Huli Chicken Wings.

How to Make It

Step 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.

Step 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.

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