Teriyaki Glazed Corn
This is not the average corn on the cob you eat every summer. This Teriyaki Glazed Corn has a thick, buttery glaze that resembles salted caramel.
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Equipment
Instructions
- Add the soy sauce, mirin and sugar to a small pot and bring it to a simmer.
- Reduce the heat to low and simmer for about 15 minutes, or until the mixture is reduced to about half. Stir occasionally. You will know the sauce is done cooking when you run a spoon through it and it leaves a streak.
- Remove the pot from the heat and stir in the butter.
- Brush the glaze onto cooked corn on the cob and serve immediately. Enjoy!
Notes
- Be sure to keep the heat on low, so the glaze doesn't burn.
- The glaze will thicken as it cools. It can be brushed onto the corn hot or at room temperature.
- If using boiled corn on the cob, be sure to drain the corn well and pat it dry. The extra liquid will water down the glaze.
- For a vegan option, substitute vegan butter.
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