Grilled Teriyaki Elote Bites

Directions

1. Preheat your grill to medium-high heat, about 400°F. 
2. 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. 
3. 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. 
4. Once cooked thoroughly, transfer to a plate and bring inside. Baste with the rest of your Takumi. 
5. 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. 
6. Sprinkle each corn cob bite with furikake seasoning and chopped scallions before serving. 

Recipe created in partnership with Becca Tanner at @livingwithbecca.