- Bring a 4 quart stockpot to boil.
- Add 1/4 cup salt. Boil corn for 2-3 minutes and remove to a baking dish.
- Mix glaze ingredients together and pour over corn, coating thoroughly.
- Heat a grill pan or grill to medium heat and grill the corn, turning often. Continue to brush with remaining glaze until slightly charred all over. Keep as whole cobs or cut into thirds for smaller appetizer portions.
- Melt 1 tablespoon of the butter in a pan until foamy and sauce the garlic, ginger and scallion until slightly colored. Cool completely and beat into remaining softened butter.
- Pile on a plate and garnish with sea salt,togarashi, scallions and nori.
Soy Garlic Street Corn
Yield
Makes 4 servings
Prep Time
5 minutes
Cook Time
25 minutes
kikkoman products used:
ingredients
4 quart water
¼ cup salt
4 ears corn on the cob
For the Glaze:
3 tablespoons Kikkoman® Soy Sauce
3 tablespoons Kikkoman® Kotteri Mirin
2 tablespoons sugar
1/4 cup unsalted butter, softened
2 teaspoons garlic, chopped
2 tablespoons ginger, minced
4 stalks scallion, green and white parts, finely chopped
Flaky Sea Salt, for garnish
ShichimiTogarashi, for garnish
Scallions, thinly sliced on the bias, for garnish
Kizami Nori, for garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
