Ingredients
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
Instructions
- 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.
- 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
Nutrition
- 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
