Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Shiso Ume Butter
Method
Preparing the Corn
- 1
Clean the Corn
Remove the husks and silk from the sweet corn. Rinse the ears under cold water to remove any remaining silk.
- 2
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F or 200°C).
- 3
Making Shiso Ume Butter
- 4
Soften the Butter
Leave the unsalted butter at room temperature for about 30 minutes to soften, or microwave it for a few seconds until just soft.
- 5
Chop Shiso Leaves
Finely chop the shiso leaves and set them aside.
- 6
Mix Ingredients
In a mixing bowl, combine the softened butter, chopped shiso leaves, umeboshi paste, and salt. Mix well until fully combined and smooth.
- 7
Chill the Butter
Transfer the shiso ume butter to a piece of parchment paper or plastic wrap, shape it into a log, and chill in the refrigerator for at least 30 minutes to firm up.
