Ingredients
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4 ounces processed cheese (such as Eden) or processed queso blanco cheese (such as Velveeta), cubed (about 1/2 cup)
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1/3 cup sour cream
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1/4 cup mayonnaise
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1/4 cup fresh cilantro leaves and stems, chopped (about 1/4 ounce)
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2 tablespoons fresh calamansi or Key lime juice (from about 4 Key limes)
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1 teaspoon ichimi togarashi
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1 garlic clove, minced (about 1 teaspoon)
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8 ears fresh corn, shucked
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Aonori (dried seaweed) flakes
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4 calamansis, halved
Directions
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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.
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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.
Victor Protasio