Soy and Garlic Street Corn

Like a Japanese summer festival right in your own home! Sweet corn gets grilled with sugar, soy and mirin, then dolled up with a bold ginger butter. With chili and nori toppings, this recipe is a feast for the eyes and the mouth. Sponsored by Kikkoman.


  • 4 ears corn on the cob
  • 4 quarts water
  • 1/4 cup salt
  • 3 tablespoons Kikkoman® Soy Sauce
  • 3 tablespoons Kikkoman® Kotteri Mirin
  • 2 tablespoons sugar
  • 2 teaspoons garlic, chopped
  • 2 tablespoons ginger, minced
  • 4 stalks scallions, green and white parts, finely chopped
  • 1/4 cup unsalted butter, softened
  • Flaky sea salt
  • Shichimi togarashi
  • Scallions, thinly sliced on the bias
  • Kizami nori


  1. In a large stockpot, bring 4 quarts water to a boil. Add 1/4 cup salt. Boil corn for 2 to 3 minutes, then remove to a baking dish.
  2. In a small bowl, mix glaze ingredients together and pour over corn, coating thoroughly.
  3. 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.
  4. Melt 1 tablespoon of the butter in a pan until foamy, and sauté the garlic, ginger and scallion until slightly colored. Cool completely, and beat into remaining softened butter.
  5. Pile on a plate, garnish with sea salt, drizzle with mayo, and sprinkle with togarashi, scallions and nori.