Filipino Grilled Corn (Pinoy Elote)


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings
Filipino Grilled Corn (Pinoy Elote)

Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Chatelaine Triple Tested

Corn is a primary crop in the the Philippines, and a huge part of meals. With only 10 minutes of prep time, this side will become a go-to part of summer dinners.


  • 1/2 cup coconut, flaked, unsweetened

  • 4 ears corn, husks and silk removed

  • 1/2 cup mayonnaise

  • 2 tsp ponzu, such as Kikkoman

  • 3 tbsp cilantro leaves, chopped

  • 2 green onion, finely chopped

  • lime wedges, optional


  • 1. Preheat oven to 350F. Line a baking sheet with parchment. Spread coconut in 1 layer. Toast, stirring halfway, until golden, 6 to 8 min.

    2. Preheat barbecue to medium-high. Oil grill. Cook corn, turning every 2 min, until slightly charred and bright yellow, 8 to 10 min.

    3. Stir mayo and ponzu in a small bowl. Drizzle mix over corn. Sprinkle with coconut, cilantro and onions. Squeeze lime wedge overtop.

Nutrition (per serving)

Calories 360, Protein 5g, Carbohydrates 34g, Fat 26g, Fibre 5g, Sodium 198mg.
Excellent source of folate.

Kitchen tip:
To make ahead, keep grilled corn at room temperature, and dress it just before serving.

Get more of our best corn recipes

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