Grilled Corn With Sesame-Soy Butter
Updated June 3, 2024
- Total Time
- 20 minutes, plus preparing the grill
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 2tablespoons toasted sesame oil
- 1tablespoon soy sauce
- 1tablespoon mirin or honey
- Freshly ground black pepper
- Vegetable oil, for the grill grates
- 4ears corn in husks
- 2tablespoons black sesame seeds or toasted white sesame seeds
- 1tablespoon minced fresh chives or scallion greens
For the Sesame Soy Butter
For the Corn
Nutritional analysis per serving (4 servings)
274 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
- Step 2
Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
- Step 3
Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher’s string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
- Step 4
Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
- Step 5
Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.
Private Notes
Comments
Our experience with the butter/soy/ sauce was very good. It smelled good on the stovetop and was very good on the corn. Perhaps one of the components on the previous reviewer's pantry had gone bad. I thought of the possibility of adding a bit of spice to the corn baste, perhaps a bit of paprika or cayenne. We'll try this next time. The recipe is a keeper.
I love Steven and his recipes, but this one was a clunker. The butter/soy/sesame baste smelled bad on the stove and I tossed it. But the peeling back and tying of the husks to make a handle was cute and I'll do that again.
Sesame oil can go rancid, but it's easy to tell by giving it a good sniff before you use it.
I've tried variations of this technique but nothing matches the first fire cooked corn I had. Husk on, water-soaked, placed over a wood fire until the husk was black. I soak my corn, shake it off, and place over a hot charcoal fire until the husk tells me to take it off. Peel and eat, with or without butter et al.
The grill on high was much too hot, causing it to flare and overchar the corn. The flavors of the sesame soy butter were completely lost. I'd try this again, turning down the grill.
Sesame oil can go rancid, but it's easy to tell by giving it a good sniff before you use it.
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