Filipino Grilled Corn (Pinoy Elote)

Prep 10 min
Total 20 min
Serves 4



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


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.

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


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