‘Tis the season for sweet corn and we’ve got a buttery sauce that adds an extra kick. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Michael Lewis The Restaurant: Ukiah Japanese Smokehouse, Fort Lauderdale The Dish: Tokyo Street Corn

Ingredients: 8 ears of corn on the cob 2 Tbsp of White Miso paste 1 cup (225 g) unsalted butter, room temp ½ cup sliced shallots (about 2 medium) 2 cloves garlic, sliced 2 x Lemons Zest of ½ lemon and 1 Tbsp lemon juice 1 lemon, halved and charred for garnish 1 cup (240 ml) sake (or dry white wine) 1 cup (240 ml) heavy cream 3 Tbsp and 1 tsp of Sea Salt 1 ½ Tbsp sugar 2 Tbsp butter Kewpie mayo, for drizzling

Additional Toppings: Shichimi togarashi, pinch per corn (You can find this in most Asian markets, or you can substitute for Old

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