Corn on the Street – Furikake Elote on the Sheet

While eating a delicious elote at the Coyoacan Market in Mexico City, the taste of sweet creamy Japanese Kewpie mayo popped into my mind. A bit more sweetness plus some crunch would really enhance the natural texture and flavor of the corn in this classic dish.

Miso-butter up the corns and oven bake it on a sheet pan! Then throw on a bunch of delicious sweet savory textured toppings. There you have it, Furikake Elote on the Sheet. The salty miso butter holds the corn as a base while the Kewpie adds just a touch of sweetness while providing a creamy base for the crunchy furikake and depth of the bonito flakes. Lime juice and paprika punches up the flavors and they all play off one another. This easy recipe is as equally visually impressive as it is tasty. You and your dinner guests will plow through these right after they snap it for the gram. I mean, who doesn’t love corn?

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INGREDIENTS

6 shucked ears of corn

1 tbsp salted butter (softened)

1 tbsp white miso paste

1 lime

Smoked paprika

Furikake

Japanese Kewpie mayo

Katsuobushi (bonito flakes)

Makes: 6 corn
Cook time: 35 minutes

STEPS

1. Preheat oven to 400º.

2. Mix softened butter and miso paste together.

3. Smear mixture onto corn evenly by spoon or by hand.

4. Bake in oven on flat sheet pan for 30 minutes.

5. Remove from oven and sprinkle/drizzle (to taste) in this order: paprika, Kewpie mayo, furikake and katsuobushi.

6. Serve with lime wedges.

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