- 1 cup (220g) Kewpie mayo
- ½ tsp (0.5g) ancho powder
- ½ tsp (0.5g) chipotle powder
- Pinch MSG
- Kosher salt, to taste
- 1 Tbsp(14g) lemon juice
- 4-6 corn on the cob, split in half
- 1 cup (130g) freshly grated cotija cheese
- Togarashi, to garnish
- Hot sauce, to garnish
- Cilantro leaves, to garnish
Ultimate Elote
Make the best Elote ever with this recipe from Joshua Weissman's "The Perfect Christmas Dinner" video.
Prep
15 minutes
Cook
3 minutes
Total
18 minutes
Serves
8
people
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Ingredients
Directions
- In a small mixing bowl, mix together the mayo, ancho and chipotle powder, MSG, lemon juice and salt to taste until evenly combined. Refrigerate until ready to use.
- Bring a large pot of water to a boil. Add the corn and boil for about 3 minutes or until the corn turns a bright yellow and the kernels are tender. Alternatively, you can grill the corn over medium heat until charred all over and the kernels are tender.
- Brush each piece of corn generously with your spicy mayo and coat them with cotija cheese. Sprinkle over top togarashi and add to a serving plate. Drizzle the tops with hot sauce and garnish with cilantro leaves.
