3 tbsp. unsalted butter
1 scallion, both white and green parts, finely chopped
2 tbsp. soy sauce
4 ears sweet corn, shucked and cut in half crosswise
1 tbsp. toasted sesame seeds
Melt the butter in a saucepan over medium heat. Add the scallion and cook until it loses its rawness, about 1 minute. Stir in the soy sauce and remove the saucepan from the heat.
If you do the sesame seeds, toast them for 3 minutes in a heavy skillet over medium heat, shaking the skillet to ensure they toast evenly.
Grill the corn about 3-4 minutes per side, 12-16 minutes in all, basting it lightly with a little of the soy butter. Transfer to a platter. Brush with a little more soy butter, sprinkle the toasted sesame seeds over it, and serve.