Miso Butter Corn on Cob (Print View)

Grilled corn on the cob with a rich miso butter glaze and fresh garnishes.

# Components:

→ 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

# Method:

01 - Preheat grill to medium-high heat at approximately 400°F.
02 - In a small bowl, combine softened butter, white miso paste, soy sauce, honey or maple syrup, grated garlic, and fresh lime juice. Blend until smooth and creamy.
03 - Brush each ear of corn lightly with the miso butter mixture.
04 - Place corn directly on the 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 miso butter creates an addictive savory depth that makes people ask what you did differently to corn.
  • It comes together in less than 25 minutes, so you can pull it off even when people arrive earlier than expected.
  • You'll use less than a tablespoon of miso paste and suddenly understand why Japanese cooks reach for it constantly.
02 -
  • Don't skip softening the butter beforehand—cold butter won't blend smoothly with the miso, and you'll end up with grainy texture instead of that creamy coating.
  • The miso butter keeps for three days in the fridge, so you can make it ahead and just grill the corn when guests arrive, which takes the pressure off.
03 -
  • If you can't grill outdoors, use a grill pan or cast iron skillet over medium-high heat indoors—you'll get less char, but the miso butter makes up for it completely.
  • Keep the corn moving on the grill instead of letting it sit in one spot, which prevents uneven cooking and those stubborn pale patches that never seem to char.
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