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
Continue reading “Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter”
