Japanese Sweetcorn

This recipe takes the well known Mexican street corn (elotes) and gives it a Japanese edge. It’s very easy, quick and incredibly delicious (oishii).
Submerge whole corn cobs in boiling water for about 10 - 15 minutes. Cool them slightly and chop each cob in half to create two short pieces. Then stand the halves vertically and carefully slice down the middle so one full piece of corn will make four portions (a sharp knife will make this job easier).
Push a wooden or metal skewer into hard centre of the corn to make turning them easy. Set aside and get ready to make the sauce (tare).
You’ll need:
(For three cobs or 12 portions of corn)
1/3 cup of tamari (soy sauce)
1/3 cup of mirin
30g butter
1 teaspoon of crushed garlic (optional)
1 teaspoon of miso (optional)
Mix together sauce ingredients in a small saucepan and gently simmer until butter is melted. If using miso stir in while sauce is still hot but turn off the heat source (avoid boiling miso).
Get your charcoal to a low/medium heat, brush corn with sauce mixture and start turning them on the grill. Cook until some of the kernels start to brown while basting regularly. Now brush Kewpie, or your favourite, mayonnaise evenly over the corn - about a teaspoon per portion. Grill the mayonnaise coating for about 10 seconds and remove from the grill.
Sprinkles for your corn:
3 parts toasted sesame seeds to 1 part salt (crush or blend together to create gomasio)
Finely chopped spring onion (white and green parts)
Shichi-mi tōgarashi (Japanese seven spice mix) or chili sauce
Use these sprinkles to your preferred level. They’ll stick nicely to the lightly scorched mayonnaise.