AICorn Mayo Pan
コーンマヨパン
“Sweet corn and toasted mayo — more addictive than it looks.”
A fluffy roll generously topped with sweet corn kernels and Japanese mayo, baked until the edges caramelize slightly.
- Sweet & Savory
- Open-Face Baked
- Uniquely Japanese
- Sweetness
- 2 out of 5
- Spiciness
- 0 out of 5
- Richness
- 2 out of 5
- Adventure
- 2 out of 5
The Inside Scoop
Did you know?
Corn mayo pan is fascinating because baking transforms both the corn and the mayo. The corn loses moisture and its sweetness concentrates, while the mayo surface chars into a fragrant, savory crust. Nothing like a raw corn salad — a flavor that only the oven can create. Corn on bread? Try it, and you'll get it.
How to eat
- 1The corn kernels like to make a break for it when you bite in. Keep the bread level and take careful bites from the edge inward.
- 2The sweetness of the corn and the tang of the mayo play off each other beautifully. If it tastes unexpectedly sweet, that's the corn — it's intentional.
- 3The sweetness of the corn is this bread's whole personality. Lean into the unexpected.