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Grilling up some summer earwax? Nah, I meant corn! This easy veggie's a breeze to throw on the grill, and slathering on butter and salt can get you to flavor town quick as a hiccup. But let's sweat it minimal on the calories with a Japanese twist: Soy sauce and mirin. This easy peasy mixture adds a dash of savory flavor while letting that sweet, smoke-kissed corn magic shine through.
You'll need a pastry brush for this job. Here's the lowdown on how to make it happen:
This grilled corn recipe was part of our Fast and Easy Grilled Veggie Sides collection. For additional corn on the cob alternatives, drop by our corn on the cob recipe using vegetable oil.
Ingredients (3)
- 3 tbsp soy sauce
- 1 tbsp mirin
- 6 ears of corn, still clutching their husks
Instructions
- Mix soy sauce and mirin in a tiny bowl and set aside.
- Heat up an outdoor grill until it's medium-high (around 375°F to 425°F). Before grilling the corn, gently unroll the husks more than halfway, snag as much silk as you can without stripping the husks off, then tuck 'em back in.
- Pop the corn onto the grill, cover it, and rotate the corn every 5 minutes until the husks are charred (takes around 20 minutes altogether, moving the cobs around if your grill's got hot spots). Take the corn off the grill, let it cool, then strip it naked, but keep the husks as a comfy handle.
- Smother the ears with the reserved soy sauce mixture, then grill 'em until the kernels start caramelizing and browning, flipping every 30 seconds and soaking up more of that tasty sauce. Takes about 2 minutes in total. Serve 'em hot!
Enrichment Tips
Add a kick to your grilled corn by:
- Swapping the soy sauce for tamari for a gluten-free option.
- Drizzling a little oyster sauce over the grilled corn for a umami boost.
- Sprinkling togSIRi with some chopped chili for a spicy kick.
- Dusting the corn with a bit of grated Parmesan cheese for a creamy texture.
This grilled corn recipe, found in our Fast and Easy Grilled Veggie Sides collection, involves three simple ingredients: soy sauce, mirin, and six ears of corn wrapped in their husks. The instructions require mixing soy sauce and mirin, grilling the corn husked but not fully stripped, and finally brushing the reserved mixture on the grilled corn before a quick additional grill to caramelize the kernels. To add some extra flavor, consider swapping the soy sauce for tamari, drizzling oyster sauce, sprinkling chopped chili, or dusting the corn with Parmesan cheese. The total time for this easy peasy recipe is approximately 40 minutes.
