Abbie Argersinger’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest!
This started with my friend's grilled corn method in which you soak the whole cob for an hour or so, peel back the husk and remove the silk, season it then put it back together, tie it shut (with strips of husk) and grill. My mind went to a fusion-y version of Mexican street corn. I mixed unsalted butter with Kikkoman® Teriyaki Marinade & Sauce, cumin and chili, spread this on the corn and bundled it back up. Once the husks were nicely charred I pulled them back and topped the corn with a squeeze of lime, queso fresco and cilantro. So good! The sweet saltiness of the teriyaki is perfect with the more traditional spices. Bonus: that teriyaki butter also served as a delicious baste for a grilled filet as well as a cedar plank grilled piece of salmon! —aargersi
Before reading Abbie’s recipe, I had never tried out this method of grilling corn. Needless to say, I’m a convert. This recipe is very scalable depending on how many husks of corn you have. To make the teriyaki butter, make sure your butter is softened otherwise mashing it by hand will be hard. Alternatively use a food processor for a super well incorporated mix and a little less labor. You’re going to want to make this in bulk and save it for other uses, like basting a steak or adding extra flavor to a pot or rice. —Gemmarosa Ryan
This recipe is shared in partnership with Kikkoman®. —The Editors
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