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Yaki Tomorokoshi (Grilled Corn with Miso Butter)

Featured in the Honolulu Star-Advertiser on July 17, 2013.

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Ingredients:

Yaki Tomorokoshi (Grilled Corn with Miso Butter)

  • 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
  • 1 clove garlic, crushed
  • 2 quarter-size ginger slices, peeled and crushed
  • 1 tablespoon white miso paste
  • 2 tablespoons butter

Directions:

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

Approximate Nutrient Analysis per whole ear serving:
180 calories, 5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 600 mg sodium, 32 g carbohydrate, 3 g fiber, 11 g sugar, 6 g protein

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