TomaRashi Corn Ribs
Elote corn is all the rage and we’re loving it. Our TomaRashi version is perfect for summer entertaining – a great appetizer, snack or side dish for your next BBQ.
3 ears corn, husked and cleaned
½ cup butter at room temp
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon togarashi
2 tablespoons mayonnaise
½ cup shredded Point Reyes TomaRashi (about 2 ounces)
¼ cup chopped cilantro
Additional togarashi to finish
½ lime, cut in wedges
Heat oven to 450 degrees.
With a sharp knife, carefully slice corn on the cob in half lengthwise, then in quarters through the core, so you end up with 8 "ribs" per ear.
In a small bowl, thoroughly combine butter, salt, garlic powder and ½ teaspoon togarashi. Coat corn ribs evenly in butter mixture. This is easiest to do using your hands.
Place buttered corn ribs on a parchment-lined sheet pan and place in oven. Cook for 7-10 minutes until corn is cooked through and charred in spots. Remove from oven.
Use a pastry brush or butter knife to spread mayonnaise over each corn rib. Place corn on serving platter. Top with shredded TomaRashi, cilantro and an additional sprinkle of togarashi. Serve garnished with lime wedges.