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The Hirshon Japanese Grilled Corn with Miso Butter - 焼きとうもろこし

The Hirshon Japanese Grilled Corn with Miso Butter – 焼きとうもろこし

  • Total Time: 0 hours


Units Scale
  • 8 ears fresh sweet corn, cleaned and cut in half
  • 1/4 cup mirin (available in the Asian section of grocers)
  • 1/4 cup shoyu (soy sauce)
  • 1 clove garlic, crushed
  • 2 quarter-size ginger slices, peeled and crushed
  • 1 1/2 tablespoon white miso paste
  • 1/2 teaspoon red miso paste (if unavailable, use white miso)
  • 1/2 teaspoon hatch miso paste (if unavailable, use white miso)
  • 2 tablespoons butter


  1. In a large pot over high, heat bring water to a boil.  Add corn and cook for 2-4 minutes, or until tender; drain well.  In a small saucepan, add mirin, shoyu, garlic, ginger and miso.
  2. Simmer over medium heat until slightly reduced.  Remove from heat and add butter.  Cook corn on charcoal grill basting with sauce frequently.  Cook to desired charring, approximately 3-5 minutes.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 271.82 kcal
  • Sugar: 13.35 g
  • Sodium: 1198.45 mg
  • Fat: 9.08 g
  • Saturated Fat: 4.41 g
  • Trans Fat: 0.25 g
  • Carbohydrates: 42.18 g
  • Fiber: 4.67 g
  • Protein: 9.08 g
  • Cholesterol: 15.26 mg

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