Best 6 Japanese Style Corn On The Cob Recipes
If you're looking for a delicious and easy way to cook corn on the cob, Japanese style corn on the cob is the perfect recipe for you. With its sweet and savory flavors, this dish is sure to be a hit at your next cookout or party. The secret to this recipe is in the unique combination of ingredients, which includes soy sauce, mirin, and sake. These ingredients work together to create a flavorful glaze that coats the corn and gives it a distinct Japanese flavor.
Here are our top 6 tried and tested recipes!
JAPANESE-STYLE CORN ON THE COB
Another habit I brought back with me from Japan. We had a guy pull a cart by our house selling these.
Provided by katheros
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat grill to medium heat.
- Soak corn in room-temperature water for 20-30 minutes.
- Mix soy sauce and sugar.
- Cook over medium heat for 15-20 minutes, brushing all sides with soy sauce. I like mine to have lots of soy sauce, but it's really a matter of taste.
- Serve and enjoy!
Nutrition Facts : Calories 149, Fat 1.6, SaturatedFat 0.2, Sodium 2031, Carbohydrate 31.6, Fiber 3.6, Sugar 4.3, Protein 7.7
JAPANESE GRILLED CORN ON THE COB (YAKI TOMOROKOSHI)
This is a dish that is frequently served at the Summer festivals, or Natsu Matsuri. Ut is usually prepared over a charcoal grill but you can serve it any time using your oven broiler. Shichimi Togarashi (Japanese 7 spice) is a chili pepper spice blend, can be purchase at your favorite Asian grocer, on Amazon or you can make your own . Adapted from the food blog Lovely Lanvin
Provided by momaphet
Categories Corn
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler with rack in the center of the oven.
- First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
- Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
- Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
INSTANT POT CORN ON THE COB
No need to heat up a big pot of water -- and your kitchen in the process -- just to enjoy some fresh summer corn. Cooking corn in a pressure cooker with minimal water allows the flavor to shine through, and it couldn't be easier. Serve simply with butter, salt and pepper.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 1
Steps:
- Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
CORN ON THE COB LATINO
Corn baked in banana leaves with spices. This is something I created. I hope you like. Also you may want to chop up onions and cilantro and add over the mixture before you wrap it up. Throw it on the grill until you feel it has cooked long enough. You could even cook this in a pit under hot coals.
Provided by Regina Snider Wilson
Categories Side Dish Vegetables Corn
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend orange juice, lime juice, lemon juice, aji pepper, sea salt, black pepper, garlic, and cinnamon in a blender until pepper and garlic are very finely chopped, about 30 seconds. Add margarine and blend until smooth, 30 seconds to 1 minute.
- Line a large baking sheet with aluminum foil; lay banana leaves onto foil. Place ears of corn on banana leaves and spread margarine mixture evenly over corn. Wrap foil and banana leaves over the seasoned ears of corn, using more foil if necessary to tightly seal corn in a bundle.
- Bake in the preheated oven until corn is tender and flavors have blended, 1 1/2 hours. Unwrap and serve.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 21.6 g, Fat 9.1 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 327.5 mg, Sugar 4.8 g
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
Tips:
- Selecting the best corn is essential. Choose ears that are heavy for their size and have tightly packed kernels.
- Keep the corn husks intact while boiling to preserve the corn's natural flavor and moisture.
- Add some salt to the boiling water to enhance the corn's sweetness.
- Experiment with different seasonings to create various flavor profiles.
- Serve the corn on the cob immediately after cooking to enjoy it at its peak freshness.
Conclusion:
Japanese-style corn on the cob is a delightful and versatile dish that can be enjoyed in many different ways. With its simple ingredients and easy preparation, this recipe is perfect for a quick and satisfying meal or side dish. Whether you prefer it plain or seasoned with your favorite toppings, Japanese-style corn on the cob is sure to become a staple in your kitchen.
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