Grilled Corn on the Cob with Togarashi-Ginger Butter

Grilled Corn on the Cob

with Togarashi-Ginger Butter

15 MIN
$7.99 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 grilled sweet corn gets exciting, bold flavor from a compound butter made with scallions, fresh ginger, and vibrant togarashi seasoning.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Grilled Corn on the Cob with Togarashi-Ginger Butter
Title
  • 4 ears Of Corn
  • 2 Scallions
  • 2 oz Butter
  • 1 Piece Ginger
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
How To: Chop Scallions
step-by-step
instructions
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Remove any husks and silks from the corn. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the softened butter, sliced white bottoms of the scallions, grated ginger, and half the togarashi (you will have extra). Season with salt and pepper; using a fork, mash to thoroughly combine.

2 Cook the corn & serve your dish

Grill the corn cobs, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a serving dish. Serve the grilled corn topped with the togarashi-ginger butter and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Grilled Corn on the Cob

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Remove any husks and silks from the corn. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the softened butter, sliced white bottoms of the scallions, grated ginger, and half the togarashi (you will have extra). Season with salt and pepper; using a fork, mash to thoroughly combine.

2 Cook the corn & serve your dish

Grill the corn cobs, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a serving dish. Serve the grilled corn topped with the togarashi-ginger butter and sliced green tops of the scallions. Enjoy!

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