Japanese Grilled Corn Recipe

Corn: Fresh ears of corn are the star of this dish, providing natural sweetness and a satisfying crunch.

Soy sauce: This salty and umami-rich sauce adds depth and enhances the flavor of the corn.

Mirin: A sweet Japanese rice wine that balances the saltiness of the soy sauce and adds a subtle sweetness.

Sugar: Adds an extra layer of sweetness to the glaze, complementing the natural sugars in the corn.

To achieve an even char on the corn, rotate the ears frequently while grilling. This ensures that all sides are exposed to the heat, preventing any one side from burning. Additionally, if you prefer a deeper flavor, allow the soy sauce mixture to marinate on the corn for about 10 minutes before grilling. This extra step will let the mirin and sugar penetrate the kernels, enhancing the overall taste.

• 4 ears husked corn - Substitute with frozen corn on the cob: If fresh corn is not available, frozen corn on the cob can be used. It retains much of the flavor and texture of fresh corn.

• 2 tablespoon soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile, making it a suitable substitute.

• 2 tablespoon soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor compared to soy sauce, suitable for those avoiding soy.

• 1 tablespoon mirin - Substitute with sake and sugar: Combine 1 tablespoon sake with 1 teaspoon sugar to mimic the sweetness and acidity of mirin.

• 1 tablespoon mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon rice vinegar with 1 teaspoon sugar to achieve a similar sweet and tangy flavor.

• 1 tablespoon sugar - Substitute with honey: Honey can be used as a natural sweetener, providing a slightly different but pleasant flavor.

• 1 tablespoon sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and can be used in place of sugar for a different flavor profile.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.

• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This helps to maintain its flavor and moisture.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.

• Label the container or bag with the date. This ensures you use the corn within the optimal time frame for best quality.

• Store the corn in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and ready to reheat.

• For longer storage, place the corn in the freezer. It can be stored for up to 2 months without significant loss of flavor or texture.

• When ready to reheat, thaw frozen corn in the refrigerator overnight. This ensures even reheating and prevents the corn from becoming mushy.

• Reheat the corn on the grill or in the oven. Brush with additional soy sauce mixture to refresh its flavor and enjoy the same delicious taste as when freshly grilled.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through. Unwrap and brush with any remaining soy sauce mixture before serving.

• Microwave Method: Place the corn on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure it’s heating evenly. Brush with the soy sauce mixture before serving.

• Stovetop Method: Heat a skillet or grill pan over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the pan and cook, turning occasionally, until heated through and slightly charred, about 5-7 minutes. Brush with the soy sauce mixture before serving.

• Grill Method: Preheat your grill to medium heat. Place the corn directly on the grill grates and cook, turning occasionally, for about 5-7 minutes, or until warmed through and slightly charred. Brush with the soy sauce mixture before serving.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket, making sure not to overcrowd. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. Brush with the soy sauce mixture before serving.

• Grill: Used to cook the corn, providing a charred and smoky flavor.

• Small bowl: Used to mix the soy sauce, mirin, and sugar together.

• Basting brush: Used to brush the soy sauce mixture onto the corn.

• Tongs: Used to turn the corn on the grill to ensure even cooking.

• Measuring spoons: Used to measure out the soy sauce, mirin, and sugar accurately.

Pre-mix the sauce: Prepare the soy sauce, mirin, and sugar mixture ahead of time and store it in the fridge.

Use foil: Wrap the corn in foil for the first few minutes on the grill to speed up cooking.

Microwave first: Microwave the corn for a couple of minutes before grilling to reduce grill time.

Batch grilling: Grill multiple ears of corn at once to save time.

Preheat properly: Ensure the grill is fully preheated to medium-high heat before starting.