Corn on the Cob with Yuzu Kosho Butter & Crispy Onions

Corn on the Cob

with Yuzu Kosho Butter & Crispy Onions

10 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This classic summer side of corn on the cob gets an incredible flavor boost from a mix of butter an yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Corn on the Cob with Yuzu Kosho Butter & Crispy Onions
Title
  • 4 ears Of Corn
  • 4 tsps Yuzu Kosho
  • 1 oz Butter
  • ⅓ cup Crispy Onions Or Shallots
step-by-step
instructions
1 Prepare, cook & dress the corn

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn; wash and dry the cobs. Add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Return to the pot. Add the butter and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be; season with salt. Stir until the butter is melted and the corn is thoroughly coated. 

2 Finish the corn & serve your dish

Transfer the dressed corn to a serving platter. Using a rubber spatula (or spoon), top the corn with any remaining yuzu kosho butter from the pot. Serve the finished corn garnished with the crispy onions. Enjoy!

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Corn on the Cob

1 Prepare, cook & dress the corn

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn; wash and dry the cobs. Add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Return to the pot. Add the butter and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be; season with salt. Stir until the butter is melted and the corn is thoroughly coated. 

2 Finish the corn & serve your dish

Transfer the dressed corn to a serving platter. Using a rubber spatula (or spoon), top the corn with any remaining yuzu kosho butter from the pot. Serve the finished corn garnished with the crispy onions. Enjoy!

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