Miso Butter Corn Cob

Experience the ultimate summer side dish with this Miso-Butter Corn on the Cob. Juicy, sweet corn cobs are grilled to perfection and brushed with a savory, umami-rich miso butter that elevates a seasonal classic into something truly extraordinary.

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Combining the richness of butter with the fermented depth of white miso creates a glaze that caramelizes beautifully under the heat of the grill, ensuring every bite is packed with flavor.

Ingredients

• 4 ears fresh corn, husked
• 4 tbsp unsalted butter, softened
• 1½ tbsp white miso paste
• 1 tsp soy sauce (gluten-free if needed)
• 1 tsp honey or maple syrup
• 1 small garlic clove, finely grated (optional)
• 1 tsp fresh lime juice
• 1 tbsp chopped fresh chives or scallions (optional garnish)
• Lime wedges (optional garnish)
• Shichimi togarashi (Japanese chili powder), to taste (optional garnish)

Instructions

Step 1

Preheat your grill to medium-high heat (about 400°F/200°C).

Step 2

In a small bowl, blend together the softened butter, miso paste, soy sauce, honey or maple syrup, garlic (if using), and lime juice until smooth and creamy.

Step 3

Brush each ear of corn lightly with some of the miso butter mixture.

Step 4

Place the corn directly on the grill and cook, turning occasionally, until nicely charred and tender, about 10–12 minutes.

Step 5

Remove from the grill and immediately brush with the remaining miso butter while hot.

Step 6

Sprinkle with chopped chives or scallions, and shichimi togarashi if desired. Serve with lime wedges.

Zusatztipps für die Zubereitung

For extra flavor, sprinkle toasted sesame seeds or a dash of smoked paprika before serving to add another layer of complexity to the dish.

Varianten und Anpassungen

Make it vegan by substituting plant-based butter and maple syrup. To ensure it is gluten-free, use a certified gluten-free soy sauce.

Serviervorschläge

Serve these flavorful corn cobs alongside grilled meats, tofu, or as a standout part of your summer BBQ spread.

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Whether you are hosting a backyard barbecue or looking for a simple weeknight side, this Miso-Butter Corn on the Cob brings a sophisticated fusion twist to the classic summer experience.

Questions & Answers

→ How do I prepare the miso butter?

Blend softened unsalted butter with white miso paste, soy sauce, honey or maple syrup, garlic, and lime juice until smooth and creamy for a balanced umami spread.

→ What's the best way to grill the corn?

Preheat grill to medium-high heat (about 400°F/200°C), then cook husked corn ears directly on the grill, turning occasionally, until charred and tender, roughly 10-12 minutes.

→ Can I make this dish vegan?

Yes. Substitute plant-based butter and use maple syrup instead of honey to keep the flavors rich and suitable for a vegan diet.

→ Are there any suggested garnishes?

Chopped fresh chives or scallions, lime wedges, and a sprinkle of shichimi togarashi add bright, spicy notes that enhance the corn's savory richness.

→ What allergens does this dish contain?

Contains dairy from butter and soy ingredients from miso paste and soy sauce. Use gluten-free soy sauce for gluten sensitivities and replace honey if needed.

→ How can I boost the flavor even more?

Try sprinkling toasted sesame seeds or a dash of smoked paprika before serving to add extra depth and aroma.