Shiso butter roasted sweet corn made with shichimi togarashi pepper. Delicious Japanese style grilled corn perfect for summer.

We are obsessed with grilled corn lately, it’s become our go to summer snack. It just doesn’t feel like summer without eating a decent amount of corn!

If you love corn just as much as we do, I mean slathered with just warm butter some salt & pepper fresh off the grill.. Delish! We highly recommend venturing out and trying our Japanese style street corn, this is a game changer, you won’t want to eat your corn any other way!

CORN TOPPINGS:

To amp up the flavors, the cooked corn is coated with a shiso butter made of ponzu sauce, shchimi togarashi pepper which is a Japanese 7 spice blend, green chilis, garlic and green onions. The butter is easy to make, it’s honestly so good, the flavors are addicting, sweet and savory spread that makes us want to top this butter on everything… literally we mean everything from grilled veggies to seafood YUM

Just before serving we sprinkled the corn with shichimi togarashi pepper which is made from orange peel, sesame seeds, ground ginger and chilis. Squeeze some lime juice and lime zest and you’ve got yourself a crowd pleasing dish.

Nothing beats fresh summer corn. It’s juicier, sweeter, and has so much more flavor. We hope you enjoyed our Japanese style street corn. Serve this for your friends and family this Canada Day!

Don’t forget to share on social media and tag us! @Thecommunalfeast

Print Recipe

SHISO BUTTER ROASTED STREET CORN

Shiso butter roasted sweet corn made with shichimi togarashi pepper. Delicious Japanese style grilled corn perfect for summer.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Quick & Easy

Servings: 4 -6

Author: the communal feast

Ingredients

• INGREDIENTS
• 6-8 sweet corn husks
• Vegetable oil
• Salt and pepper to taste
• 3-4 Limes and zest
• Shiso butter
• 1 ½ cups unsalted butter room temperature
• 1 green onion chopped
• 2/3 cup SHISO leaves coarsly chopped or 1 Tbsp tarragon
• 2 tablespoons shichimi pepper a mix of 7 spices
• ½ tablespoon orange peel zest
• 4 green chillis
• 1/3 cup ready-made ponzu sauce see notes
• 4 cloves of garlic
• 1 tablespoon black pepper

Instructions

• 1. In a large stock pot, bring 6 quarts of water to a boil.
• 2. While the water is boiling, make the shiso butter. Blend all the ingredients in a food processor, add the ingredients to a bowl along with your room temperature butter and
  gently mix everything together Keep aside in the refrigerator until ready to serve.
• 3. Peel the husk off the corn and remove the silk around the corn.
• 4. Gently place corn in the boiling water and blanch for 30 seconds. Do not overcook the corn and to make it easier you can blanch one corn at a time.
• 5. Cut the corn in half with a sharp knife and trim the edges off to make the corn flat on both sides. (Optional step, feel free to serve the corn in its entirety, we like to cut it for presentation)
• 6. Heat the grill to medium high heat
• 7. Brush the corn with vegetable oil and salt & pepper.
• 8. Grill the corn for 3-4 minutes per side until you get a nice char.
• 9. To serve: spoon over some butter then finish with a squeeze of fresh lime juice, sprinkle of shichimi pepper and finely grated zest. We added some microgreens and pea shoots for
  presentation, feel free to do the same if hosting a large party.
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Notes

To make the ponzu sauce: mix 2 tablespoons of soy sauce, juice from 1 orange, juice from 1 lime, 1 tablespoon of brown sugar, 1/2 tablespoon of rice vinegar, splash of mirin.