- Preheat your grill to medium-high heat, about 400°F.
- Cut each ear of corn into thirds to create 18 mini cob “bites.” Thread each piece onto a skewer or toothpick for easier handling, if desired. Add your Takumi to a bowl.
- Place your corn bites directly on the grill grates. Grill for 10-12 minutes, turning occasionally, until charred in spots and cooked thoroughly. Just before your corn is done, baste with your Takumi while it is continuing to cook.
- Once cooked thoroughly, transfer to a plate and bring inside. Baste with the rest of your Takumi.
- Create your miso mayonnaise by combining your mayonnaise and red miso paste. Mix thoroughly until completely combined and your miso paste is dissolved. Coat each corn cob bite with a thin layer of miso mayonnaise.
- Sprinkle each corn cob bite with furikake seasoning and chopped scallions before serving.
Recipe created in partnership with Becca Tanner at @livingwithbecca.
