A recipe for Miso Butter Grilled Corn! Corn on the Cob is grilled until vibrant and tender, then slathered with a sweet and savory miso butter.
This Miso Butter Grilled Corn is such a wonderful addition to summer with just a handful of ingredients about about 30 minutes.
Simply combine softened butter, miso, honey, soy sauce, mirin, and garlic in a medium bowl and set aside.
Grill the corn on the cob until vibrant with a few charred spots and brush the prepared miso butter all over the corn during the last minute of cooking.
Serve immediately warm from the grill with a sprinkling of Shichimi Togarashi if desired.
A Few Miso Butter Grilled Corn Tips
Make sure the butter is completely softened to room temperature so it can easily blend with the rest of the ingredients.
I went with red miso (Akamiso) for the strong, distinctive flavor, but you can also swap for white miso or another favorite.
Adjust the level of miso, adding more or less, to taste.
I didn’t need any salt with the use of the miso and soy sauce, but add a small pinch if desired.
Finely chop or grate the garlic to allow it to blend more evenly into the miso butter.
Grill the corn until the kernels are vibrant and tender, about 15-20 minutes. Brush with the miso butter during the last minute of cooking. Keep an eye on it since the butter mixture is more likely to burn.
If grilling the corn in batches, wipe down the grill before starting the next batch.
The corn on the cob can be assembled in a single layer on a baking sheet and cooked in a 350˚F (180˚C) until tender, about 30 minutes.
Air Fryer Miso Butter Grilled Corn
This Miso Butter Grilled Corn can also be prepared in the air fryer. Set the air fryer to 375˚F (190˚C).
Remove all the husks and silk completely from the corn. If the corn on the cob won’t fit into the air fryer whole, cut in half crosswise.
Brush the corn all over with olive oil. Arrange in a single layer (do this in batches if needed) in the preheated air fryer and cook, turning once or twice, until the kernels are vibrant and tender, about 12-15 minutes.
Check the corn halfway into cooking to make sure it isn’t burning.
During the last minute of cooking, brush all over with the miso butter.
Serve while still warm.
Notable Ingredients
Miso is a Japanese condiment created by fermenting soy with salt. Sometimes rice and barley are also used. There are many types of miso available.
Lighter colored miso is usually more sweet and less salty. As the color darkens, the flavor generally becomes stronger.
I used Akamiso (赤味噌, red miso) for the miso butter. It has a longer fermentation time and stronger flavor, perfect for grilling meat and vegetables.
Mirin is a sweet Japanese cooking rice wine. I use hon-mirin (true mirin) in recipes calling for mirin. I have been able to find it in Japanese markets and larger grocery stores.
Many grocery stores have aji-mirin, but be sure to check the ingredient list. Other types of mirin are shio-mirin (includes salt) and shin-mirin (very little alcohol).
Shichimi Togarashi is a Japanese seven-spice chili seasoning blend. The exact spices may vary based on the brand and the version I used includes a combination of black peppercorns, red chili flakes, garlic, freshly ground ginger root, nori, toasted white and black sesame seeds, and orange zest.
The Shichimi Togarashi is completely optional, but adds a wonderful addition of heat and spice.
Looking for more recipes with miso?
Try my:
This recipe was originally posted in June 2015 and updated in June 2023.
Miso Butter Grilled Corn Recipe
Adapted from No Recipes
Miso Butter Grilled Corn
Ingredients
- 1/4 cup (60 grams) unsalted butter completely softened at room temperature
- 2 tablespoons (40 grams) red miso
- 1 tablespoon (15 milliliters) honey
- 1/2 tablespoon (7 milliliters) soy sauce
- 1/2 tablespoon (7 milliliters) mirin
- 1 garlic clove peeled and finely minced
- 6 ears sweet corn
- Shichimi Togarashi optional, for garnish
Instructions
- In a medium bowl, mix together the butter, miso, honey, soy sauce, mirin, and garlic clove until completely blended.
- Pull back the husks on the corn, leaving them intact, then remove the silks.
- Preheat an indoor or outdoor grill to 350-400˚F (180-200˚C).
- Grill the corn on all sides until heated through and some charred kernels develop, about 15-20 minutes.
- Spread the miso butter over all sides of the corn and continue to grill on all sides for another minute until caramelized.
- Serve warm from the grill. If desired, add a sprinkling of Shichimi Togarashi.
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