This Pinoy elote recipe was submitted by Yummy.ph reader, Sabrina Go. Here, she adds a Filipino twist to a popular Mexican street food favorite. Recreate her easy recipe with this video tutorial!
4 ears corn, in the husk
1/4 cup mayonnaise
1/4 cup kesong puti, crumbled
2 tablespoons parmesan cheese
1 to 2 tablespoons calamansi juice
1 teaspoon cayenne pepper
Sea salt, to taste
1 Boil corn, husks on, in water and sea salt for about 20-25 mins. Set aside.
2 Mix mayonnaise, half of the crumbled kesong puti, parmesan cheese, cayenne pepper, crushed garlic and calamansi juice in a small bowl.
3 Pull back corn husks from the slightly cooled ears of corn.
4 Start your grill or heat your pan. Grill for a few minutes on each side. Brush mayo mixture on all sides of the corn. Use the remaining crumbled kesong puti as garnish and a few dashes of cayenne pepper. Serve.
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