Corn on the cob with butter and soy sauce


I have to admit that I've been quite taken aback by how popular the new potatoes with butter and soy sauce recipe has been. Butter and soy sauce are so familiar to me as a tasty combination that I hadn't quite realized that it would be new and exciting to a lot of people.

Anyway, here's another extremely simple yet delicious way of using this magic combination on another summer vegetable - sweet corn. Here in Europe, eating corn on the cob is a relatively new custom imported from the U.S. - corn around here is either dried and ground up (as polenta and so on), or used as animal feed. So it's not always possible to buy great, very fresh sweet corn. This treatment can perk up even an ordinary supermarket-bought corn on the cob, and will really shine with corn that you've just picked from your own garden.

Corn on the cob with butter and soy sauce

Preheat the oven to 180°C / 360°F.

Unhusk and de-silk the corn.

For every ear of corn, use about 1 to 2 Tbs. of unsalted butter. Soften the butter, and smear it all over the corn, so that it goes into all the crevices.

Wrap each ear of corn in a large piece of kitchen parchment paper (aluminum foil will work too), twisted each end tightly as if you were wrapping up a big piece of candy. Place the wrapped corn on a baking sheet. Make a small opening in one seam and pour in about 2-3 tsp. or so of soy sauce, and roll the corn around a bit to distribute the soy sauce.

Bake for 15 minutes, then turn over. Bake an additional 15-20 minutes.

Serve each ear of corn on a big plate, wrapper and all. Each person opens up the paper to eat the corn. Here's how a wrapped one looks next to a partially unwrapped one.


The butter will have penetrated into the corn kernels, while the soy sauce adds a great salty-yummy flavor. (You can dip the corn as you eat it in any residual soy sauce in the paper.)

Filed under:  japanese vegetables summer

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Being born and raised in the Southeast USA, we are very big on corn. We usually have it once or twice a week, or usually whenever there are steaks.
I can say that this recipe is very good, having had it where some of the soy sauce on my plate for my rice accidentally reaches the corn. I now do regularly put soy sauce on my corn, though. Very tasty ;)

We love corn. My two young daughters too.
But here in France, it's difficult to find corn ears (we find some but it's already cooked). I think it would work thaugh, don't you think ?

With pre-cooked corn, you can shorten the cooking time to about half, and it should work fine.

Going to do this the next time we get some corn on the cob. Our favorite way to eat corn on the cob is grilled, but we don't have a place to grill anymore so this looks like it could be a good thing to try. We have great sweet white corn here and my kids love it.

Yummm, so simple! I'm definately trying this next time I buy corn on the cob. :)

Yay! This recipe came just in time! My parents and I just shucked over 60 ears of corn this weekend and mom and I were busy freezing some ears this morning! This is great! I hope mom is willing to try this!

Butter and soy sauce work surprisingly well together. They're great on steaks too. The corn looks so yummy. I want to have one right now.

I can't wait to try this! I'll let you know what the kids think.

This looks so yummy. In Italy you can mostly find pre-cooked (boiled) and shrink-packed ears of corn, or tinned kernels to add to salads and stuff. And polenta, of course.
This reminds me of when I was a small child. In my mother's village in winter there would be people boiling and selling whole ears of corn in bit pots on the streets. Since didn't go there very often, it was a treat. ^_^

I love corn on the cob, but have never tried the addition of soy....brilliant!

One of my favourites though I must say, I love baby corn even more :D

In my country, we can get sweet corn cheap (i think, because it's about $2 for 10 pieces, uncooked), and the white corn variety is about half the price. we usually eat corn by boiling in water, but not entirely submerged. I'll try this method some day...

Also, the rows of ANY corn cob is always even in number (14, 16, 18, etc). Try counting them the next time ou eat it.

I've been doing this with tin foil, and every time the soy sauce all leaks out while its baking (even though they have been wrapped well) and none is left on the corn or in the wrapping when opened :( Maybe I have to get parchment paper next time