Chargrill the classic corn cob to perfection by dowsing it with some Japanese flavours. Miso replaces the need for salt, and provides a great balance to the sweetness of the caramelised corn kernels.
This is not a time to be stingy with the butter. Generosity will go the extra mile when it comes to grilling corn. That’s right, lather it up. Coating sweet grilled corn with miso butter brings out a nutty flavour to the classic corn cob.
The earthy miso helps accentuate the sweetness of the corn, while butter will provide a gentle creaminess to the ‘crunch’ of the corn whilst taking a bit of the salty edge off. To get a smoky flavour? Grill the corn in a very hot grill or broiler until it starts to char. Then glaze it with more miso butter before sticking it back onto the grill or broiler.
- 1 ear of corn, husked
- 1 tablespoon of butter (room temperature)
- 1 tablespoon of white miso
- 1 tablespoon of honey
- Remove husks from corn and wipe clean.
- Make miso butter glaze by combining the honey, miso, and butter together. Mash the mixture together either with a whisky or back of a fork.
- Brush the miso glaze onto the corn and stick in the broiler (or grill pan).
- When the corn is done, take it out and glaze it again with the miso butter. Return to grill or broiler, rotating regularly until the miso has caramelised onto the outside of the corn. For those who want to use the miso corn kernels in a salad, you can remove the corn kernels quickly with the aid of a sharp knife by slashing it in a vertical downwards direction.