Grilled Butter Miso Corn
Char-grilled corn coated with a caramelized layer of earthy miso and rich butter.
Servings 4 serving
- 4 ears sweet corn
- 3 tablespoons cultured unsalted butter (softened)
- 3 tablespoons miso
- 3 tablespoons honey
- 1 small clove garlic (grated)
Peel away the husks and silk of the corn, leaving the stem attached to the cob. Use a damp paper towel to rub off any stray strands of silk.
Put the corn on a hot grill or in a hot broiler, turning periodically until there are some charred specs on every surface of the corn.
In the meantime, add the butter, miso, honey and garlic. Use the back of a fork to mash the mixture together.
When the corn is done, spread a generous amount of miso mixture onto each ear of corn and return to the grill. Grill, rotating regularly until the miso has caramelized onto the outside of the corn.