Grilled Corn on the Cob with Calamansi Mayo

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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 irresistible side dish for a luau-inspired cookout: Try serving it with Simeon's Huli Huli Chicken Wings.

By
Sheldon Simeon
Sheldon Simeon
Sheldon Simeon
Born in Hilo, on the Big Island, Sheldon attended Maui Culinary Academy in Hawaii and was a finalist on Bravo's Top Chef season 10 in Seattle, winning Fan Favorite. His first solo restaurant, Tin Roof, in Kahului, Maui, serves local dishes like poke, kau kau tins, sandwiches, and noodles in takeout bowls.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Active Time:
15 mins
Total Time:
25 mins
Yield:
8
Cook Mode (Keep screen awake)

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

Directions

  1. Preheat grill to high (450°F to 500°F). Place cheese in bowl of a food processor; pulse 5 times. Add sour cream, mayonnaise, cilantro, calamansi juice, togarashi, and garlic to food processor; pulse until mixture just comes together but still has some texture, about 10 times. Transfer to a large bowl.

  2. Place corn on oiled grates; grill, covered, until lightly charred on all sides, about 8 minutes. Transfer corn to bowl with cheese mixture; turn to coat. Transfer to a serving platter; sprinkle with aonori, and serve with calamansi halves.

    Grilled Corn on the Cob with Calamansi Mayo
    Victor Protasio
Originally appeared: June 2019

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