Okonomilotes

Much like okonomiyaki, there isn't just one way to make elotes - which is why we decided to make Okonomilotes! This Japanese/Mexican fusion blends the rich flavors of crema and cotija cheese with the sweet and smoky taste of bonito flakes and okonomi sauce. Buen provecho!

Difficulty
Serves
2
Prep time
10 min
Cook Time
30 min
Total Time
40 min

Ingredients

How to make it

1

Shuck six ears of corn, leaving as much of the stem as possible to use as a handle. Don't worry if your corn doesn't have a stem - your prep will just be a bit messier!

2

Heat your grill pan over medium heat. We set our teppan to medium-high heat since it's a flat surface.

3

While your grill pan is heating, crumble your cotija onto a plate. Combine Japanese mayo, crema, the juice of one lime and Mexican seasoning mix into a bowl and stir until blended and set aside.

4

Grill your corn until cooked as desired, turning every 2-3 minutes or so. The corn should turn a warm yellow and have grill marks. Set aside and let cool.

5

Once the corn has cooled, take a pastry brush and brush the mayonnaise mixture onto the corn. Sprinkle cotija cheese over the corn, rotating to cover all sides.

6

Use a squeeze bottle to drizzle mayo back and forth over your corn, rotating to cover all sides. Do the same with the Otafuku Original Sauce.

7

Sprinkle aonori flakes on top of the elote, and then top with bonito flakes. If desired, you can sprinkle on other toppings, such as shrimp flakes, ground-up Hot Cheetos, or chili powder. Serve with cut lime halves.