Grilled Corn with Togarashi-Ginger Butter

This tasty recipe is a great excuse to add shichimi togarashi, a Japanese spice blend, to your repertoire.
By Rachael Ray Every Day ,

Recipe by Rochelle Palermo

Start to Finish: 20 minutes

Servings: Makes 4

Ingredients

  • 4 tbsp. butter, at room temperature

  • 2 tsp. grated fresh ginger

  • 4 ears corn, shucked

  • 4 tsp. canola oil

  • 1 scallion, thinly sliced

  • 2 tsp. shichimi togarashi (Japanese spice blend)

  • Flaky sea salt, for topping

Preparation

In bowl, mix butter and ginger; season with salt. Brush corn with oil. Grill over high heat, turning often, until charred in spots, about 12 minutes. Spread ginger butter over hot corn. Top with scallion, shichimi togarashi, and flaky sea salt.

Nutrition Information

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