Grilled Corn on the Cob with Calamansi Mayo
Charred sweet corn slathered in a creamy cheese-and-mayo dressing brightened with tangy calamansi and finished with togarashi and seaweed flakes.
š³ Cook: 8 min
Ingredients
| 4 oz | 115 g | processed cheese, cubed |
| 1/3 cup | 80 ml | sour cream |
| 1/4 cup | 60 ml | mayonnaise |
| 1/4 cup | 60 ml | fresh cilantro, chopped |
| 2 tbsp | 30 ml | fresh calamansi or Key lime juice |
| 1 tsp | 5 ml | ichimi togarashi |
| 1 | garlic clove, minced | |
| 8 ears | fresh corn, shucked | |
| ā | aonori (dried seaweed) flakes | |
| 4 | calamansis, halved |
Instructions
- Preheat grill to high (450Ā°F to 500Ā°F / 230Ā°C to 260Ā°C). Place the cheese in the bowl of a food processor and pulse 5 times. Add the sour cream, mayonnaise, cilantro, calamansi juice, togarashi and garlic; pulse until the mixture just comes together but still has some texture, about 10 times. Transfer to a large bowl.
- Place the corn on oiled grates and grill, covered, until lightly charred on all sides, about 8 minutes. Transfer the corn to the bowl with the cheese mixture and turn to coat.
- Transfer to a serving platter, sprinkle with aonori and serve with the calamansi halves.