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Yaki Tomorokoshi, Natsu Matsuri-Fu
Fresh Soy-Glazed Grilled Corn, Summer Festival-Style
焼き玉蜀黍、夏祭り風 Serves 12.
12 ears of fresh corn, unshucked
2 to 3 tablespoons soy sauce
2 teaspoons honey or corn or maple syrup
Prepare the Corn for Steam-Roasting:
Carefully peel back the husks from each ear of corn, but DO NOT detach them.
Remove the silk before pulling husks back up to cover corn kernels. Soak husk-covered
corncobs in cold water to cover for 10 minutes. This will keep the husks from charring
too quickly when placed on a hot grill. Remove from the water and shake off (or blot with
towels) excess moisture.
© 2010. All rights reserved by Elizabeth Andoh
Steam-Roast the Corn:
Before placing husk-covered ears of corn on a pre-heated grill, make sure the tapered
open end will stay covered by the husks. If need be, secure with a strip of foil to keep the
husks closed. Husk-covered corn steam-roasts, and remains moist.
Grill until the husks become dry and slightly charred. Aromatic steam should beckon you
back to the grill after 10 minutes or so, but setting a timer is a good idea, too – you don’t
want the corn to burn.
With tongs and/or potholder-protected hands, carefully remove the corn from the grill
and pull back and remove the charred husks. Return the exposed corn to the grill.
Soy-Glaze the Grilling Corn:
Mix the soy sauce and honey; use a brush to slather the mixture on the corn as it grills,
turning the ears occasionally to grill all surfaces. Do not over cook (depending upon your
heat source, it will take about 4 or 5 minutes to color lightly).
When aromatic and moist… ENJOY!!
© 2010. All rights reserved by Elizabeth Andoh