I made this Grilled Corn with Miso Butter last year, but didn’t get a chance to post before morning sickness hit. I’ve been holding on to the photos waiting for summer to come around again. The miso butter was easy to whip up and added a nice depth of flavor to the kernels. I think I will try it on potatoes next.
I used white miso paste.
This would also be great with some sesame seeds or chopped green onions sprinkled over the top.
If you don’t love a deep miso flavor, increase the butter by 1-2 tablespoons.
Miso Butter Grilled Corn
Adapted from No Recipes
3 tablespoons unsalted butter, softened
3 tablespoons miso
3 tablespoons honey
1 small clove garlic, finely minced or grated
4 ears sweet corn
In a small bowl, mix together butter, miso, honey, and garlic.
Leave the stem attached to each ear of corn, but remove all the husks and silk. If needed, rub a damp cloth over the kernels to remove remaining pieces of silk.
Preheat grill or broiler. Grill the corn on all sides until heated through and some charred kernels develop.
Spread the miso butter over all sides of the corn and continue to grill on all sides until caramelized.