Deliciously Simple Teriyaki Grilled Corn on the cob Recipe – Inspired by Japanese Street Vendors

Savor Summer with Teriyaki Grilled Corn

Sweet, fresh corn from Hokkaido is my favorite summer flavor! This recipe brings back warm memories of childhood summer festivals and the delightful aroma of soy sauce from food stalls.

The secret to this delicious dish is applying a batter that holds the sweet and savory honey soy sauce glaze firmly before grilling. The result is a rich and intense flavor that doesn’t require multiple applications. Don’t pass the summer without making this recipe!

Ingredients:

• 1 to 2 Corn on the cob of your choice

For the Batter:

• 1 tbsp all-purpose flour
• 2 tbsp water

For the Teriyaki Glaze:

• 1 tbsp honey
• 1 tbsp soy sauce

Instructions

Cook Corn: Put corn in a frying pan with 3 tbsp of water. Cover and cook 3 minutes on medium-low heat. Flip and cook another 3 minutes.

Prepare the Batter: Mix the all-purpose flour and water to create a smooth batter.

Before discovering this batter, I would brush soy sauce over the corn while grilling, but it would drip off and burn before properly seasoning. The batter makes a significant difference, especially with a light, non-viscous sauce like soy sauce. Finding this batter recipe in a cookbook of Hong Kong cuisine made me so happy, and I’ve been using it ever since!

Coat the Corn: Brush the batter onto the corn evenly.

Make the Teriyaki Glaze: In a small bowl, combine the honey and soy sauce.

Normally, teriyaki sauce is made with mirin, but I use honey because it adds viscosity and complements the corn flavor. Honey also gives the sauce a beautiful shine, making the finished corn look even more delicious!

Grill the Corn: Place the coated corn on a preheated grill for about 2 minutes.

Lightly grill the corn until the batter is cooked through.

Japanese gas ranges have a grill for grilling fish, so I grill it there, but you can also grill it in a toaster oven or oven.

Apply the Glaze: Brush the teriyaki glaze onto the corn during the last few minutes of grilling.

Bake for about 2 minutes until the surface is lightly browned. Be careful not to overcook, as it can quickly turn black. Flip the corn, spread the glaze on the other side, and bake for another 2 minutes. Brush the glaze on any unglazed sides to ensure the entire corn is well-flavored.

Serve and Enjoy: Once the corn is beautifully glazed and aromatic, remove it from the grill and enjoy a taste of summer festival nostalgia!

This teriyaki grilled corn is perfect for summer gatherings, BBQs, or a delicious snack. Give it a try and make your summer unforgettable!