Step 2

Mix dressing ingredients together in a bowl, then set it aside while you cook the corn.

Step 4

Melt half the butter in a large skillet over high heat. Add half the garlic, stir, then add half the corn, and half the salt and pepper. Shake to spread, then leave for 30 seconds so it goes golden. Stir briefly, then leave for another 30 seconds. Then stir leisurely for a minute or two until the corn is cooked, sweet and golden.

Step 6

Transfer to a large bowl, and repeat with the remaining corn.

Step 8

Pour over the dressing, add spring onions, toss to coat and serve warm.

Step 9

Tip: To remove the kernels without them flying everywhere, invert a ramekin inside a large bowl. Place the cob on top while you cut.

Step 10

This recipe features in Nagi Maehashi's festive spread for $20 a head.