ANDREW CARMELLINI

Chef, Author, Restaurateur

CORN ON THE COB OKONOMIYAKI-STYLE

This is a total fusion street-cooking dish, combining the flavors of elotes (Mexican-style corn on the cob, covered with mayonnaise, Cotija cheese, a squeeze of lime, and chili powder) and okonomiyaki (a Japanese pancake with cabbage, bean sprouts, a flour-egg batter, and maybe shrimp or bacon, all mixed together and served up hot). When you put these two together, the combo is super-umami—that famous Japanese “fifth flavor.” (Like some other things, you’ll know it when you hit it.) Basically, this dish rocks.

You can get Japanese mayonnaise and the other Asian ingredients at any Asian supermarket. Kewpie is the name for the most popular Japanese mayonnaise (the one in the squeeze bottle with the drawing of the baby doll on the front). Japanese mayonnaise has different flavorings than the American version, and it tastes a little sharper, so you don’t want to sub it out.

Corn on the Cob Okonomimiyaki Style

SERVES 8 AS A SIDE DISH

  • 8 ears fresh corn
  • 1/4 cup Kewpie brand Japanese mayonnaise
  • 3 tablespoons yakisoba sauce
  • 3 tablespoons furikake seasoning
  • 1/3 cup bonito flakes 2 green onions, chopped

Shuck the corn, put it in a large pot, add water to cover, and bring it up to a boil.

When the water comes to a boil, cover the pot with a tight-fitting lid, pull it off the heat, and let the corn sit in the pot for 10 minutes.

Remove the corn from the water with tongs, shaking each ear well to get rid of any excess water.

Squeeze the mayonnaise into a bowl. Using a pastry brush or a table knife, spread the mayonnaise very generously over each ear of corn, so that it’s coated on all sides.

Drizzle 1 teaspoon of the yakisoba sauce over each ear of corn; roll the corn in any sauce that drips onto the plate.

Sprinkle the furikake generously over each ear; then do the same with the bonito flakes and the green onions. Eat it while it’s hot!

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