Garlic Butter Soy Sauce Grilled Corn

Steps

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1. 1
   Wrap the whole ear of corn in plastic wrap, place on a heat-resistant plate, and microwave at 600W for about 3.5–4 minutes (adjust time depending on how much husk remains).
   ▶ ≈1:49
2. 2
   After microwaving, let the corn cool while still wrapped in plastic to prevent moisture loss and wrinkling of the kernels.
   ▶ ≈2:49
3. 3
   While the corn cools, trim and peel the garlic, halve it, remove the sprout to avoid bitterness and burning, then mince it finely. Cut the butter into roughly 1cm cubes.
   ▶ ≈3:11
4. 4
   Mix the soy sauce, mirin, and sugar together thoroughly until the sugar dissolves completely, to keep the seasoning even.
   ▶ ≈3:45
5. 5
   Once the corn has cooled enough to touch, remove the wrap and husk. Cut the corn into three sections, then cut each section lengthwise into quarters. Be careful of the hard core to avoid injury.
   ▶ ≈4:08
6. 6
   Heat oil in a frying pan over medium heat for about 30 seconds, add the minced garlic and sauté until fragrant, then arrange the corn pieces kernel-side down in the pan. Cook for about 1.5 minutes until browned, making sure to sear the curved sides too and not burn the garlic.
   ▶ ≈5:03
7. 7
   Once the corn is browned, pour in the prepared sauce and toss to coat. Add the butter and quickly stir-fry until melted and evenly coated, then remove from heat. Optionally sprinkle with aonori seaweed flakes before serving.
   ▶ ≈5:52