Japanese Corn Recipe

Corn: Fresh ears of corn, husked and ready for grilling.

Soy sauce: Adds a rich umami flavor to the glaze.

Mirin: A sweet Japanese rice wine that balances the saltiness of the soy sauce.

Sugar: Adds sweetness to the glaze, enhancing the natural sweetness of the corn.

Butter: Melted butter for brushing on the corn, adding richness and helping the glaze adhere.

To achieve the perfect balance of flavors, make sure to brush the corn with the soy sauce mixture during the last few minutes of grilling. This allows the sauce to caramelize slightly, enhancing the sweetness from the mirin and sugar, while also imparting a rich, umami flavor from the soy sauce.

• 4 ears husked corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and retain 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 and has a similar umami flavor, making it a suitable substitute.

• 2 tablespoon mirin - Substitute with rice vinegar and sugar: Mix 1.5 tablespoon rice vinegar with 0.5 tablespoon sugar to mimic the sweetness and acidity of mirin.

• 1 tablespoon sugar - Substitute with honey: Honey can provide a similar sweetness and adds a slight floral note that complements the other ingredients.

• 1 tablespoon melted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter, providing a rich flavor and smooth texture.

• Allow the corn to cool completely before storing. This helps to prevent 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 can keep track of how long the corn has been stored.
• 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. Frozen corn can last up to 2-3 months without significant loss of quality.
• To reheat, remove the corn from the wrapping and place it in the microwave or on a grill. For microwave reheating, cover with a damp paper towel to retain moisture.
• If reheating on the grill, brush with a bit of melted butter or the soy sauce mixture to refresh the flavors.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick and easy method, use the microwave. Place the corn on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of butter or olive oil. Place the corn in the skillet and cook, turning occasionally, until heated through and slightly crispy on the edges, about 5-7 minutes.

• To retain the grilled flavor, you can reheat the corn on a grill. Preheat the grill to medium heat, place the corn directly on the grates, and grill for about 5 minutes, turning occasionally, until warmed through.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Place the corn in the basket and cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

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

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

• Brush: Used to apply the melted butter and soy sauce mixture onto the corn.

• Tongs: Used to turn the corn occasionally while grilling to ensure even cooking.

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

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

Melt butter in advance: Melt the butter and keep it ready in a small bowl.

Preheat the grill: Start preheating the grill while you prepare the other ingredients.

Husk the corn early: Husk the corn and store it in a sealed container in the fridge until ready to use.

Use a brush: Use a brush to quickly and evenly apply the butter and soy sauce mixture.

Turn corn efficiently: Use tongs to turn the corn quickly and evenly on the grill.