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Japanese street corn with Kewpie mayo yuzu kosho cotija togarashi and bonito flakes
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Japanese Street Corn

This Japanese street corn takes the five-taste balance of traditional Mexican elote and maps it onto Japanese ingredients. Kewpie mayo replaces regular mayo, yuzu kosho handles the lime and hot sauce, and shichimi togarashi steps in for Tajin. The corn gets glazed yaki-tomorokoshi style with butter, soy sauce, and mirin before being topped with cotija cheese and shaved bonito flakes. Developed from years of making these at an izakaya, where they were one of the most popular dishes on the menu.
Course Appetizer, Side Dish
Cuisine Japanese
Keyword elote, Japanese corn, Japanese elote, Japanese street corn, Kewpie mayo corn, street corn, yaki-tomorokoshi, yuzu kosho corn
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 390kcal
Author Jason Farmer

Equipment

Ingredients

Corn

  • 4 ears corn in husks if using microwave method
  • 2 tbsp unsalted butter melted for grilling method
  • 2 tbsp Japanese soy sauce Kikkoman, naturally brewed
  • 2 tbsp hon mirin Eden Foods, preferably; avoid "aji-mirin" (contains corn syrup instead of real rice wine)

Yuzu Kosho Mayo

  • 1/2 cup Kewpie mayonnaise Japanese egg-yolk-only mayo; regular mayo works as substitute
  • 1 tbsp yuzu kosho fermented yuzu citrus, chili, and salt paste; adjust amount to taste

Toppings

  • 1/2 cup cotija cheese pre-grated recommended; Parmesan or feta work as substitutes
  • 2 tsp shichimi togarashi also labeled "Japanese Seven Spice"
  • 1/4 cup katsuobushi shaved bonito flakes; optional but recommended
US Customary - Metric

Instructions

Cook the Corn (Choose One Method)

  • Boiling method: Bring 4 quarts of water to a boil. Kill the heat, add the corn cobs, cover with a lid, and leave for 20 to 30 minutes. Remove and set aside.
  • Microwave and sear method: Place corn in the microwave with husks still on. Microwave for 4 minutes for one cob, adding 2 minutes for each additional cob. Cut off the bottom of each cob, grab the top, and shake the corn out. The cobs should slide out with very few silk strands attached.
  • Melt the butter in a sauté pan over medium-high heat. Add the shucked corn and sauté, turning occasionally, until golden-brown spots develop on all sides.
  • In the last 2 minutes of cooking, brush the cobs with equal parts soy sauce and mirin. Remove from heat and set aside.
  • Grilling method: Grill the corn over medium-high heat, turning occasionally. While grilling, brush repeatedly with a glaze of equal parts melted butter, soy sauce, and mirin until the corn is tender and lightly charred. Remove from heat.

Make the Yuzu Kosho Mayo

  • Add the Kewpie mayonnaise and yuzu kosho to a small bowl. Stir until well combined.
  • Taste and adjust. If it's too spicy or citrusy, add a bit more mayo. If it's too bland, add more yuzu kosho. Set aside.

Video

Notes

Yuzu Kosho
Yuzu kosho is a fermented Japanese condiment made from yuzu citrus zest, chili peppers, and salt. It's very concentrated, so start with 1 tablespoon and adjust to taste. If you can't find yuzu kosho, a squeeze of fresh lime juice with a pinch of red pepper flakes is a rough substitute, but the flavor won't be the same.
Cheese Substitutions
If you can't find cotija, Parmesan or feta both work. Look for a salty cheese that crumbles easily. Pre-grated cotija sticks to the corn more evenly than home-grated.
Japanese Esquites Variation
If you have leftover cobs, shave the kernels off and toss them with yuzu kosho mayo. Top with cotija, togarashi, and bonito flakes for a Japanese take on esquites (Mexican corn salad).
Storing Yuzu Kosho Mayo
The mayo keeps in the fridge for up to 3 days in a sealed container.

Nutrition

Calories: 390kcal