Best 6 Japanese Style Corn On The Cob Recipes
**Japanese-Style Corn on the Cob: A Savory and Unique Twist on a Classic Dish**
Japanese-style corn on the cob is a delightful variation of the classic dish, featuring a unique blend of flavors and textures. This recipe takes fresh corn on the cob and elevates it with a savory and slightly sweet glaze made from soy sauce, mirin, and sake. The glaze adds a rich umami flavor and a beautiful caramelized color to the corn, while still allowing the natural sweetness of the corn to shine through. The corn is then grilled or roasted until tender and slightly charred, resulting in a dish that is both visually appealing and incredibly flavorful. This article provides three different recipes for Japanese-style corn on the cob, each offering a slightly different twist on the classic dish. Whether you prefer a simple glaze or one with a bit more spice, there's a recipe here that will satisfy your cravings. So, get ready to embark on a culinary journey and discover the deliciousness of Japanese-style corn on the cob.
JAPANESE GRILLED CORN ON THE COB (YAKI TOMOROKOSHI)
This is a dish that is frequently served at the Summer festivals, or Natsu Matsuri. Ut is usually prepared over a charcoal grill but you can serve it any time using your oven broiler. Shichimi Togarashi (Japanese 7 spice) is a chili pepper spice blend, can be purchase at your favorite Asian grocer, on Amazon or you can make your own . Adapted from the food blog Lovely Lanvin
Provided by momaphet
Categories Corn
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler with rack in the center of the oven.
- First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
- Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
- Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
MEXICAN CORN ON THE COB (ELOTE)
My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.
Provided by blakleyl
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
JAPANESE-STYLE CORN ON THE COB
Another habit I brought back with me from Japan. We had a guy pull a cart by our house selling these.
Provided by katheros
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat grill to medium heat.
- Soak corn in room-temperature water for 20-30 minutes.
- Mix soy sauce and sugar.
- Cook over medium heat for 15-20 minutes, brushing all sides with soy sauce. I like mine to have lots of soy sauce, but it's really a matter of taste.
- Serve and enjoy!
Nutrition Facts : Calories 149, Fat 1.6, SaturatedFat 0.2, Sodium 2031, Carbohydrate 31.6, Fiber 3.6, Sugar 4.3, Protein 7.7
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
Tips:
- Select the right corn: Choose fresh, young corn with tight husks and plump kernels. Avoid corn with dried-out silks or brown spots.
- Prepare the corn: Remove the husks and silks from the corn. Rinse the corn under cold water to remove any dirt or debris.
- Use a variety of toppings: Japanese-style corn on the cob can be topped with a variety of ingredients, such as butter, mayonnaise, soy sauce, and shichimi togarashi (Japanese seven-spice powder). Get creative and try different combinations to find your favorite.
- Cook the corn properly: The best way to cook Japanese-style corn on the cob is by boiling it. Bring a large pot of water to a boil, add the corn, and cook for 3-4 minutes, or until the corn is tender. You can also grill or roast the corn, but be sure to keep an eye on it so that it doesn't burn.
- Serve the corn immediately: Japanese-style corn on the cob is best served hot off the grill or out of the pot. Enjoy it as a side dish or as a snack.
Conclusion:
Japanese-style corn on the cob is a delicious and easy-to-make dish that is perfect for any occasion. With its sweet and savory flavor, it's sure to be a hit with everyone at your table. So next time you're looking for a new way to enjoy corn, give this recipe a try. You won't be disappointed!
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