Grilled corn with togarashi-lime mayo is going to be the star of your next BBQ!
Corn on the cob straight from the grill, slightly charred and slathered in spicy and tangy togarashi-lime mayo! This side dish will blow everyone away at your next BBQ! I was inspired by my favorite Mexican style street corn with mayo, chili, but decided to switch it up with togarashi instead. The flavor is incredible! Serve it with soy sauce marinated beef or shrimp + ginger-garlic broccolini!
You can use a grill to char the corn or if you’re like me and don’t always have access to a grill you can use a cast iron pan instead. Heat your cast iron on high heat then place the corn in the pan, you may only be able to do two at a time. Whether you’re cooking your corn in a pan or on the grill, rotate it every few minutes until it’s slightly charred on all sides.
What is Togarashi?
You may have seen a little jar of togarashi on the table the last time you went to eat ramen! So what is it exactly? Togarashi is a Japanese spice blend made up of chili pepper, black and white sesame seeds, ground ginger, ground orange peel, and nori. The exact ingredients can vary from between brands. I love it because it’s not crazy spicy and also has a slight kick of citrusy flavor from the dried orange peel.
It can be tricky to find togarashi at the grocery store. As always, I recommend figuring out if there are any Asian markets in your area. They’re my first choice for ingredients like Togarashi. If you’re still having trouble finding it you can order it on Amazon → Togarashi
Grilled Corn with Togarashi-Lime Mayo
- 4 ears corn
- 1/2 c mayonaise
- 1 tbsp togarashi
- 1 lime juice and zest
- Pre-heat a grill or cast iron pan on high heat. Pull back the husk from the corn and remove the silk. Place the corn on the grill or in the cast iron pan and cook for 5-8 minutes rotating occasionally until it's slightly charred on all sides. Remove from the heat and set aside.
- In a small bowl whisk together the mayo, togarashi, juice and zest of one lime and a big pinch of salt. Brush the mayo mixture onto the corn. Serve with extra lime wedges.