Grilled corn is coated in a savory mix of mayonnaise, sour cream, Mexican cheese, and dried fish flakes for a unique finger-food treat. If desired, you can sprinkle on other toppings, such as shrimp flakes, ground-up hot Cheetos®, or chili powder. Fun fusion food between Mexican and Japanese cuisines. Serve with cut lime halves.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 ears of corn
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan over medium-high heat.

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  • Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.

  • Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.

  • Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

Cook's Note:

Feel free to use Mexican crema in place of sour cream.

Nutrition Facts

491 calories; protein 16.1g; carbohydrates 28.4g; fat 36.6g; cholesterol 74.9mg; sodium 1123.2mg. Full Nutrition
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