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Grilled Corn on the Cob
Corn Shoyu-Yaki
- Serves
4
- Difficulty
Easy
By Amy Kaneko
Published 2017
When corn is cooked over a fire, the kernels brown and caramelize, becoming absolutely delicious. My husband introduced me to “Japanese” corn on the cob: simply grilled and sweet, balanced by the salty soy sauce. No butter is needed. And as with many of the discoveries I made in learning about his cuisine, his way is a keeper.
Ingredients
4 - Soy sauce
Method
- Prepare a hot fire in a charcoal or gas grill, or preheat the broiler.
- If using a grill, place the corn directly over the fire and grill, turning as needed, until the kernels are slightly charred or darkened, 5–7 minutes. If using a broiler, position the rack as close as possible to the heat source, arrange the corn on a broiler pan, and broil, turning as neede
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