½ cup shredded Point Reyes TomaRashi (about 2 ounces)
¼ cup chopped cilantro
Additional togarashi to finish
½ lime, cut in wedges
Instructions
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.
