Miso Butter Corn Cob (Printer-Friendly)

Juicy corn cobs grilled and coated with a rich umami miso butter glaze.

# What You 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 Cook:

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, about 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 -
  • Umami-Rich: The combination of white miso and soy sauce provides a deep savory flavor.
  • Easy Preparation: With only 10 minutes of prep time, it's a stress-free addition to any meal.
  • Perfect Texture: Grilling creates a beautiful char that complements the juicy kernels.
  • Dietary Friendly: Naturally vegetarian and easily made gluten-free or vegan.
02 -
  • Freshness Matters: Use the freshest corn available for the sweetest results.
  • Temperature Control: If the corn is charring too quickly, move it to a slightly cooler part of the grill.
  • Double Basting: Don't skip the second brush of butter after grilling; it adds that final glossy, flavorful finish.
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