Pinoy Elote Recipe

Boil corn, husks on, in water and sea salt for about 20-25 mins. Set aside.

Mix mayonnaise, half of the crumbled kesong puti, parmesan cheese, cayenne pepper, crushed garlic and calamansi juice in a small bowl.

Pull back corn husks from the slightly cooled ears of corn.

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.