Filipino Grilled Corn (Pinoy Elote)

8

PREP TIME

10 min

TOTAL TIME

20 min

Serves

4

Filipino Grilled Corn (Pinoy Elote)

Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Corn is a primary crop in the the Philippines, and a huge part of meals. With only 10 minutes of prep time, this side will become a go-to part of summer dinners.


Ingredients

  • 1/2 cup coconut , flaked, unsweetened
  • 4 ears corn , husks and silk removed
  • 1/2 cup mayonnaise
  • 2 tsp ponzu , such as Kikkoman
  • 3 tbsp cilantro leaves , chopped
  • 2 green onion , finely chopped
  • lime wedges , optional

Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment. Spread coconut in 1 layer. Toast, stirring halfway, until golden, 6 to 8 min.

2. Preheat barbecue to medium-high. Oil grill. Cook corn, turning every 2 min, until slightly charred and bright yellow, 8 to 10 min.

3. Stir mayo and ponzu in a small bowl. Drizzle mix over corn. Sprinkle with coconut, cilantro and onions. Squeeze lime wedge overtop.

Nutrition (per serving)

  • Calories
  • 360,
  • Protein
  • 5 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 26 g,
  • Fibre
  • 5 g,
  • Sodium
  • 198 mg.
  • Excellent source of
  • folate

Kitchen tip:
To make ahead, keep grilled corn at room temperature, and dress it just before serving.