- Bring a 4 quart stockpot to boil.
- Add 1/4 cup salt. Boil corn for 2-3 minutes and remove to a baking dish.
- Mix glaze ingredients together and pour over corn, coating thoroughly.
- Heat a grill pan or grill to medium heat and grill the corn, turning often. Continue to brush with remaining glaze until slightly charred all over. Keep as whole cobs or cut into thirds for smaller appetizer portions.
- Melt 1 tablespoon of the butter in a pan until foamy and sauce the garlic, ginger and scallion until slightly colored. Cool completely and beat into remaining softened butter.
- Pile on a plate and garnish with sea salt,togarashi, scallions and nori.