For the Glaze, mix all the ingredients in a small saucepan and cook on a low flame until sugar melts. Remove from the stove and set aside.
For boiling the corn, clean the corn and pressure cook with a pinch of salt. Remove and cool for 5 to 7 mins.
Insert a skewer on the end and brush the corn on the cob with olive oil.
Grill till done. Then apply the soya sauce glaze over the corn, and continue grilling till the corn is completely done.
When serving, sprinkle a pinch salt and the spice mix.
The recipe calls for Shichimi togarashi, the Japanese Seven Spice mix
Shichimi togarashi is a Japanese 7-spice blend that typically includes red chilli flakes, dried orange peel, white sesame seeds, black sesame seeds, nori (seaweed) flakes, poppy seeds and ginger.
Since I have no idea where to get this, I simply checked if we could substitute Shichimi togarashi with something. So I ended up making a simple mix that called for per tsp to combine 3/4 tsp Red Chilli Powder + 1/4 teaspoon white or black sesame seeds.