Grilled Corn on the Cob with Calamansi Mayo | Summer Grilling Recipe
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.
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
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