Grilled Corn with Lime Ponzu Butter

Grills have been on fire for weeks, try changing it up and wow your family with delicious grilled vegetables like corn!

Roasting and grilling build umami into food thanks to the transformative effects of browning and caramelization. At high temperatures, the amino acids and sugars in proteins interact with each other to form new aromas and flavors in a phenomenon known as the Maillard reaction. Simply put, the grill marks on a kebab appeal to more than just the eye—the tongue also appreciates the burst of umami they add.

Grilled corn is a Mexican street food staple, and it’s sure to become a favorite at your barbecues and tailgates, especially when spread with a tangy lime ponzu butter that sets off the smokiness of the grill to perfection. Heading to a barbeque? Impress all of your family and friends with this knockout side dish!



ears fresh corn


tablespoons butter, melted


cup Kikkoman Lime Ponzu


cloves garlic, crushed

Salt and cayenne pepper

Prepare fire in charcoal grill or heat gas grill. Strip corn husks to the stem without removing them; remove silk to expose kernels. Soak corn in cold water at least 10 minutes. While corn is soaking, combine butter, ponzu and garlic. Remove corn from water; wrap husks back over kernels. Grill corn, turning occasionally, 15-20 minutes or until steamed through. Unwrap husks, spread butter mixture on corn and season with salt and cayenne pepper.


Makes 8 ears

Posted in Around the World, K Magazine, Recipes, Techniques | Tagged , , , , | Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>