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!
Ingredients:
- 6 Ears of Corn
- 1/2 Cup of Japanese Mayonnaise
- 1/2 Cup of Sour Cream or Mexican Crema
- 1 package of Cotija cheese
- 2 limes
- Mexican-style seasoning, to taste
- Aonori powder, to taste
- Bonito flakes, to taste
- OtaJoy Original Sauce, to taste
- Additional seasonings as you desire
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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!
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Heat your grill pan over medium heat. We set our teppan to medium-high heat since it's a flat surface.
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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.
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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.
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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.
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Use a squeeze bottle to drizzle mayo back and forth over your corn, rotating to cover all sides. Do the same with the okonomi sauce.
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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.
Recipe and pictures can be found at: https://www.otajoy.com/blogs/recipes/okonomilote
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