Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter
Pure white. Very subtle yet intriguing chèvre flavors. Goat butter is produced by churning the fresh, pasteurized goat cream. The composition of goat butter has a lower melting point than cow’s butter, so it is softer than cow’s butter at room temperature. Combined with the clean flavor and subtle heat of wasabi powder, this goat butter is simply sublime paired with grilled corn.
Mirin, soy sauce, and olive oil are combined to make a stellar glaze for grilled corn. Fresh corn is shucked and placed on the hot grill, then liberally brushed with the glaze as the corn is rotated and roasted.
Mirin is a cooking wine brewed from glutinous rice, its complex sweet flavors complement the salty soy sauce. It also adds a glossy sheen to the grilled corn. Be sure to buy high quality mirin, as some brands on the market are made with corn syrup (read the label). Look for mirin made with water, rice, koji (aspergillus oryzae), and sea salt. Or, if possible buy artisanal mirin rather than the commercially produced variety.
With Japanese flavors, wasabi goat butter and soy-mirin glaze take summer’s simple grilled corn on the cob to new umami heights.
Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter Recipe
Wasabi Goat Butter Recipe
- 4 oz. goat butter
- 1 T. wasabi powder
Goat butter does not contain carotene, so the product possesses a clear, white color. Let the goat butter sit out at room temperature, it will become quite soft. Mix in a tablespoon of wasabi powder and set aside while the corn is grilled.
Soy-Mirin Glaze Recipe
Combine equal parts of mirin, soy sauce, and olive oil.
Place fresh shucked corn cobs on a hot grill. Brush with soy-mirin glaze as the corn cooks, turning the corn occasionally.
Place grilled corn on a platter. Pour a small amount of soy-mirin glaze over the top of the corn. Finish with wasabi goat butter.
Corn on the Cob
Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 185,000 followers called Let’s Pull Up A Chair!
And if this Grilled Corn got you in the mood for all things grilled and summery – you might enjoy taking a peek at other inspired recipes from some fabulous bloggers below…
The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes
Summer Corn Salad
And if you are still craving corn, please try my fresh Summer Corn Salad, recipe here.
Israeli Couscous, Corn, Heirloom Tomato, Zucchini, Jalapeño
Chunky Lemon Basil Dressing, Chervil
15 thoughts on “Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter”
Looks wonderful Lori. Like the Asian twist.
Love the glaze! Shall really have to do homework regarding the goat butter: perhaps we are not there yet producing the product . . .
Very nice! Reminds me in a funny way of Mexican grilled corn—a bit of creaminess, a bit of heat… Sounds like something we’ll have to try before the season ends.
Corn looks nice, photographs are awesome.