Japanese Style Grilled Corn on the Cob (elotes)

Japanese-Style Elote

Elotes are a classic Mexican street food prepared by grilling corn on the cob served with cotija cheese, sour cream, lime juice and chili powder. Here's an equally delicious Japanese version, seasoned with white miso and butter.



4 corncobs

Preparation Time

5 minutes

Cooking Time

20 minutes

Level of Difficulty






1 tablespoon

White miso

1 tablespoon

Butter, room temperature

1 teaspoon       

Light Soy Sauce – Usukuchi


Green onions

To taste

Shichimi togarashi

To taste

Sesame seeds



  1. Shuck the corncobs. For best visual effect, leave the leaves attached to the tail.   
  2. In a pot of boiling water, blanch the corn cobs for 5 minutes, then drain.
  3. Whisk the white miso with the butter until creamy. Add a little water if necessary to emulsify. 
  4. Brush corncobs with usukuchi light soy sauce.
  5. On a grill over high heat, grill the cobs for about 15 minutes, turning frequently. Some of the kernels should turn black. 
  6. When the cobs are nicely charred, brush them with the miso and butter mixture. 
  7. Serve on a plate, garnished with chopped green onions, sesame seeds and shichimi togarashi.

 いただきます!Buen provecho!

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