Japanese fusion · grill
Shiso Butter Corn
Hot sweet corn rolled through a melting pad of shiso-scallion butter, then finished with a squeeze of lemon and a drift of shichimi.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 4
Look for big green shiso (ōba) in the herb case at T&T. No shiso? Use a mix of basil and mint plus a pinch of toasted sesame.
- Mash the butter with the shiso, scallion, lemon zest, and salt until the herbs are evenly flecked through.
- Char the corn over a hot grill or in a screaming-hot dry skillet, turning, until blistered in spots, 8-12 minutes.
- While the ears are still roaring hot, smear each with a generous knob of shiso butter so it melts into the kernels.
- Shower with shichimi and serve with lemon wedges. Extra butter keeps a week in the fridge. It’s also excellent on rice.