- 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.
Grilled Corn with Teriyaki Butter
Yield
Serves 6
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
