- In a large pot over high, heat bring water to a boil.
- Add corn and cook for 2-4 minutes, or until tender; drain well.
- In a small saucepan, add mirin, shoyu, garlic, ginger and miso.
- Simmer over medium heat until slightly reduced.
- Remove from heat and add butter.
- Cook corn on charcoal grill basting with sauce frequently.
- Cook to desired charring, approximately 3-5 minutes.
Approximate Nutrient Analysis per whole ear serving:
180 calories, 5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 600 mg sodium, 32 g carbohydrate, 3 g fiber, 11 g sugar, 6 g protein