Sweet Corn in Shiso Butter

Directions

1Heat oil in a pan.

2Add in corn kernels and saute till specks of golden-brown appear.

3Grind together spring onions, green chili and garlic till coarse.

4Mix in Ponzu sauce, Shichimi Togarashi, crumbled Nori, black/white sesame seeds, salt, pepper and softened butter. Set aside.

5Right before serving, toss the butter into the sautéed corn and return to the stove to warm up just until the butter melts.

6Finish with a squeeze of lime juice and lime zest.

7Serve immediately.

Notes:

1My sister sent me all the required Japanese sauces and seasonings from America. In case you're unable to find them in your vicinity, Ponzu sauce can be replaced with an even mix of soy sauce, rice vinegar and orange juice.

2Shichimi Togarashi can be replaced with a mix of red chili powder, dried orange peel, black/white sesame seeds, ground sichuan pepper and dried basil leaves.