IT’S THAT MOST WONDERFUL TIME OF THE YEAR!!!!! Fresh, sweet corn on the cob. I am reposting one of my favorite and one of the favorite recipes of followers of this blog….Eat up and enjoy!!!!!
It is no secret – I love Japan – food, culture, people…I have visited several times and have always been delighted A couple of friends over there led to more friends and I was invited to all kinds of meals and occasions. But in Japan, I have had one major disappointment – corn. Yes, corn トウモロコシ(toumorokoshi).
One smells it cooking on the street – sweet, smoky, exotic seasonings. One purchases an ear with nice bits of char and dripping with butter. Then the first bite: like a waxy, starchy, tough satire of itself. It is not the fault of the cookers, it is the corn. And the Japanese enjoy corn, even to having sweet corn soup in vending machines at internet hangouts.
The corn had a lovely caramelized coating seasoned with miso. Out of sight of the proud vendor, I licked the flavor off the ear of corn and…
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kanzen sakura 
Jun 02, 2015 @ 00:31:40
This smells good and tastes fabulous to me. Too bad I don’t BBQ anymore. ❤
Jun 02, 2015 @ 00:44:07
Easy way…..steam the corn and then coat with the miso and butter. Wrap in foil. Put on the broiler for a few minutes, rotating around. Carefully unwrap and open the foil. check for any caramelization….put back under the broiler and carefully turn around on the foil – put in a baking dish to make it more stable and safe…let it caramelize a bit and maybe brown a few kernels….
Jun 02, 2015 @ 07:44:54
It’s 7:45 a.m. and this is making me hungry.
Jun 02, 2015 @ 10:33:07
Hey, corn for breakfast is a good thing! Corn flakes, corn chex, corn cakes, cornmeal mush, corn on the cob!
Jun 02, 2015 @ 13:27:27
Ha ha ha ha ha. Yum.