Miso Butter Corn Cob (Printable Version)

Sweet grilled corn enhanced with a creamy miso butter and savory accents for a tasty side.

# What You'll Need:

→ Vegetables

01 - 4 ears fresh corn, husked

→ Miso Butter

02 - 4 tablespoons unsalted butter, softened
03 - 1½ tablespoons white miso paste
04 - 1 teaspoon soy sauce
05 - 1 teaspoon honey or maple syrup
06 - 1 small garlic clove, finely grated
07 - 1 teaspoon fresh lime juice

→ Garnish

08 - 1 tablespoon chopped fresh chives or scallions
09 - Lime wedges
10 - Shichimi togarashi, to taste

# How to Make It:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small bowl, blend together softened butter, miso paste, soy sauce, honey or maple syrup, grated garlic, and lime juice until smooth and creamy.
03 - Brush each ear of corn lightly with the miso butter mixture.
04 - Place corn directly on grill and cook, turning occasionally, until nicely charred and tender, approximately 10 to 12 minutes.
05 - Remove corn from grill and immediately brush with remaining miso butter while hot.
06 - Sprinkle with chopped chives or scallions and shichimi togarashi if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • The savory miso butter provides a delicious umami depth that complements the natural sweetness of the corn.
  • It is a quick and easy fusion side dish that takes only 22 minutes to prepare and cook.
  • This versatile recipe is vegetarian and can easily be adapted for vegan and gluten-free diets.
02 -
  • Use a basting brush to get the miso butter deep into the crevices of the corn kernels for maximum flavor.
  • Ensure the butter is fully softened before mixing to achieve a smooth, creamy glaze consistency.
  • Keep an eye on the heat to achieve a perfect char without burning the delicate miso paste.
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