In an Umami twist on Mexican street corn (elote), these beauties get a blanket of Umami Mayo and crispy pork panko (pork rind breadcrumbs).
- 4 ears shucked corn
- 1/2 cup Pork Panko
- 1/2 cup mayonnaise
- 1 tablespoon Seed Ranch Umami Reserve Sauce
- cilantro, chopped
- olive oil
Rub corn with olive oil, season with salt and grill until cooked through and charred in spots on all sides.
Mix mayonnaise, Umami Reserve Sauce and spread on corn.
Lay out Pork Panko in a dish and roll the corn in it.
Top with fresh cilantro and serve with a cold beer.
Pro Tip: Don't be afraid to get a nice char on the corn, it adds a deep smoky flavor!