Japanese chef Mugi Rice (@HG7654321) is a popular Twitter follow for veteran and aspiring cooks alike, providing game-changing recipes and cooking "lifehacks" like using mochi to make perfect pancakes, rice cooker-made roast beef, and mouthwatering egg tempura.

Now Mugi Rice is turning their attention to a Japanese festival favorite--grilled corn on the cob. At Japanese summer festivals, you'll often find many lined up at stalls selling grilled corn, slathered in soy sauce and butter. However, it can be a little tough to make festival style at home as many end up overcooking or burning the corn, which can end up missing the mark on the flavor loved at festival stalls.

Fortunately Mugi Rice took to Twitter to provide a recipe and step-by-step cooking process to perfectly capture festival style corn on the cobb that looks absolutely delicious and has people raving!

First, roast the corn directly on the stove with the skin still on. Once roasted, let it cool before peeling.

Next, sprinkle some water on the corn, then wrap it up in saran wrap, and heat it up in a microwave for five minutes.

Serve it up on a hot plate, brush soy sauce on it, and throw on a slab of butter and watch it melt!

According to Mugi Rice, this best replicates how smoky street stall corn is grilled after heating. The recipe (thanks a lot to the mouthwatering pictures!) has taken off online, with many hoping to try the easy method at home. If you haven't had corn on the cob at a Japanese summer festival before--now you know how to make it!