Furikake Elote-Style Grilled Corn Recipe

Elotes Style Corn with Furikake is a savory, umami-forward take on Mexican street corn infused with Japanese seasonings. Enjoy it whole on the cob, cut into smaller portions, or cut the kernels off and serve as a salad.

This recipe takes under 45 minutes and uses a few simple steps. If you plan to remove the kernels and serve as a salad, plan on roughly one ear of corn per person.

What is Elotes Corn?

Elotes, or Mexican street corn, is a beloved summer snack often sold by street vendors called eloteros. Traditionally grilled or boiled, the corn is coated with mayo, butter, sour cream (or crema), chile powder, and a salty cheese. The combination of sweet corn, creamy dressing, bright lime, and spice creates a profile that’s sweet, salty, creamy, and tangy all at once.

A Mexican Dish with Japanese Flavors

This version of elotes highlights Japanese ingredients like Kewpie mayo, furikake, and togarashi. Kewpie mayo adds extra umami and creaminess, furikake provides a toasty, salty crunch, and togarashi contributes a complex spicy-salty-sweet heat. Together they give the classic elote an Asian-inspired twist that pairs beautifully with fresh lime and cilantro.

Key Ingredients

• Ears of corn – the sweet, crunchy base.
• Butter – for richness.
• Kewpie mayo – richer and more umami-forward than standard mayo.
• Garlic powder – a light savory note.
• Cotija cheese – salty and crumbly, for topping.
• Furikake – Japanese seaweed seasoning for texture and umami.
• Togarashi – Japanese chili blend for heat.
• Cilantro – bright herbal flavor.
• Lime – acidity to brighten the dish.

How to Make Elotes Style Corn

This recipe is straightforward and quick. It works on the cob or as a salad when the kernels are removed after cooking. Below are the streamlined steps.

1. Heat the oven – Preheat to 350°F (175°C).
2. Brush the corn – Coat each shucked ear evenly with vegetable oil.
3. Cook the corn – Arrange the cobs on a baking sheet and bake 30 minutes, turning once. Increase oven to 400°F and roast 5 more minutes to develop color.
4. Mix the mayo – While the corn cooks, whisk Kewpie mayo with garlic powder and kosher salt in a small bowl until smooth. Set aside.
5. Finish the corn – Remove cobs from the oven, brush with melted butter, then spread the garlic-Kewpie mayo over each ear.
6. Top and serve – Sprinkle crumbled cotija, furikake, togarashi, and chopped cilantro over the corn. Squeeze fresh lime juice on top and serve immediately.

Substitutions

• Mexican crema – Use in place of sour cream for a richer, milder tang.
• Queso fresco – A milder, creamier cheese alternative to cotija.

Variations

• Elotes Street Corn Salad – After baking, slice kernels off the cob and toss with the same dressing and toppings. Serve warm or chilled.
• Spicy – Increase togarashi or add chili powder for more heat.

Equipment Needed to Make Elotes Corn

Basic kitchen tools are all that’s needed: a baking sheet, knife, cutting board, small bowl, tongs, and a serving platter. Corn holders are optional but handy.

How to Store Elotes

Store leftovers—on or off the cob—in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume cold or at room temperature; reheating is not recommended.

Did You Like This Recipe?

If you try this elotes recipe, please leave a rating or comment. Tag your photos on social media to share how yours turned out.

📖 Recipe