Grilled Corn with Teriyaki Butter | Summer side dishes don’t come much more delicious than this one! These corn cobs are the perfect side to add to any grilling menu. Grilling draws out the sweetness of the corn, then homemade teriyaki butter brings some umami to the flavor party. The butter could not be easier to prepare, combining just 5 ingredients to amp up the flavor of not only vegetables, but mashed potatoes, grilled steak, or simple buttered bread, too.
6 medium ears of corn, husks removed 2 tablespoons olive oil ¼ teaspoon salt
For Teriyaki Butter ½ cup unsalted butter, softened to room temperature 2 tablespoons Kikkoman® Teriyaki Takumi, Original 1 tablespoon finely chopped cilantro + extra for serving 1 tablespoon lime juice ½ teaspoon lime zest
Preheat grill to medium heat. Combine ingredients for teriyaki butter in a small bowl and use a fork to mix until teriyaki takumi is well mixed into butter.
Place a piece of wax paper in work surface and transfer butter on center of wax paper. Roll wax paper snugly around butter and twist ends to secure. Freeze while grilling corn to firm up the butter.
Brush corn with olive oil and place directly on grill. Grill for 12-15 minutes, turning corn every 4-5 minutes for even grilling. Remove from grill and season corn with salt. Unwrap one end of butter and spread onto hot corn. Serve right away with additional cilantro. Corn can also be sliced off the cob and served in a bowl.