- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
