| Grilled corn with soy butter at Kushi|
Summer=grilling and the grilling season kick off is Memorial Day Weekend. My husband and I attended a cook out this weekend and one of our contributions was my latest obsession: grilled corn with soy butter.
I first sampled this dish at Kushi. Their version has the perfect amount of char and I always want five pieces. My husband replicated the recipe and it was a huge hit. It's easy, yummy and emphasizes the natural sweetness of corn. Plus, it's on a stick.
Here's how he made it:
Soak 12 wooden kabob sticks in water for at least an hour.
Take 6 ears of corn. Shuck and clean ears, cut in half. Skewer each piece of corn with one kabob stick.
In a food processor, combine one stick of butter, 2 tablespoons of soy sauce and 1 tablespoon of sweet mirin. Combine until mixed.
Heat grill until temperature gauge registers 400 degrees. Add corn. Brush corn with soy butter mixture. Barbecue with grill closed for 10 minutes. Open grill, baste corn again with soy butter mixture. Cook with grill closed an additional 5 minutes. Open grill and check on corn. If char isn't sufficient, leave on grill for an additional 5 minutes. Transfer to a platter. Serve and enjoy!