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Okonomilotes

"Grilled corn is coated in a savory mix of mayonnaise, sour cream, Mexican cheese, and dried fish flakes for a unique finger-food treat. If desired, you can sprinkle on other toppings, such as shrimp flakes, ground-up hot Cheetos®, or chili powder. Fun fusion food between Mexican and Japanese cuisines. Serve with cut lime halves."

Ingredients :

• 6 ears corn, shucked with stems intact
• 1/2 cup Japanese mayonnaise
• 1/2 cup sour cream
• 1 teaspoon Mexican seasoning, or to taste
• 1 (12 ounce) package crumbled cotija cheese
• 6 tablespoons okonomiyaki sauce (such as OtaJoy®), or to taste
• 1/4 cup aonori seaweed flakes, or to taste
• 1 tablespoon bonito flakes, or to taste
• 1 lime, juiced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 25M

• Heat a large grill pan over medium-high heat.
• Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.
• Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.
• Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

Notes :

• Feel free to use Mexican crema in place of sour cream.

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