Step 1

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.

Step 2

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 plate. Serve the grilled corn topped with the togarashi-ginger butter and sliced green tops of the scallions. Enjoy!