Grilled Corn With Miso Butter Recipe

I absolutely adore this recipe because the combo of creamy miso butter with a hint of soy sauce and honey brings out a rich umami flavor that turns grilled corn into a next-level treat. Plus, the toasted sesame seeds and fresh squeeze of lime add a perfect pop, making it a summer staple that’s both sophisticated and totally Instagrammable.

The blissfully sweet and smoky flavor of grilled corn is elevated to new heights, thanks to the magical combination of miso and butter. Because umami is what makes miso so special, using it here makes even more sense.

Corn is full of sweetness and, at its best, offers an almost indescribably tender crunch. But it’s also a blank slate for flavor, which is what you want for a dish that’s going to be even more irresistible than corn on its own.

Ingredients

• Unsalted Butter: Adds creamy richness and helps balance flavors.
• White Miso Paste: Provides umami depth and a hint of saltiness.
• Soy Sauce: Enhances savory elements with a boost of umami.
• Honey: Contributes natural sweetness and aids in caramelization.
• Sesame Oil: Offers a nutty aroma and complex flavor profile.
• Green Onions: Adds a fresh, oniony kick with healthful antioxidants.
• Sesame Seeds: Crunchy texture and subtle nutty flavor; source of healthy fats.
• Lime: Bright zestiness that elevates and refreshes the dish.

Ingredient Quantities

• 4 ears of corn, husked
• 4 tablespoons unsalted butter, softened
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Set your grill to medium-high heat.

2. In a small bowl, blend the softened butter, white miso paste, soy sauce, honey, and sesame oil until smooth and well combined.

3. Lightly brush each ear of corn with some of the miso butter mixture, reserving some for later.

4. Put the corn on the grill and cook, turning occasionally, until the kernels are somewhat charred and tender, about 8-10 minutes.

5. When the corn is on the grill, add the sesame seeds to a small skillet. Toast the seeds in the skillet over medium heat, shaking the skillet occasionally, until the seeds are golden brown. Remove the skillet from the heat. Pour the toasted sesame seeds into a bowl and set aside until ready to use.

6. When the corn has been grilled, take it from the heat and, while it is still hot, brush it with the remainder of the miso butter.

7. Add the toasted sesame seeds and sliced green onions to the corn.

8. Add salt and pepper to taste.

9. Accompany the corn with lime wedges for squeezing over the top.

10. Savor the corn as a tasty side dish or snack!

Equipment Needed

1. Grill
2. Small bowl
3. Skillet
4. Brush (for basting)
5. Spatula or tongs (for turning corn)
6. Knife (for slicing green onions)
7. Cutting board
8. Measuring spoons
9. Serving plate or platter

FAQ

• Q: Can I use frozen corn instead of fresh?You can use frozen corn: thaw it completely and dry it before putting it on the grill.
• Q: Is there a substitute for white miso paste?You can use yellow miso paste as a substitute, but it may change the flavor just a bit.
• Q: How do I toast sesame seeds?A: In a skillet, without oil, over medium heat, place sesame seeds. Stir them frequently for 3-5 minutes. They will turn golden brown in that amount of time. If they start to pop, you’ve got the right idea; they should be sizzling but not burnt.
• Q: Can I prepare the miso butter in advance?A: You can prepare the miso butter in advance and keep it in the fridge for a week. When you’re ready to use it, let it return to room temperature.
• Q: What can I serve with this dish?Grilled corn with miso butter goes nicely with grilled meats, salads, or tofu.
• Q: How long should I grill the corn?A: Roast the corn on the grill at a medium-high temperature for about 10 to 15 minutes. Turn the cobs every few minutes and pause occasionally to let them sit in one spot long enough to develop some nice grill marks.

Substitutions and Variations

Miso paste, white: Use yellow miso paste as a substitute. White misos can be a little hard to find. Use yellow miso paste for a milder flavor.
Soy sauce: For a gluten-free option, use tamari; for a low-sodium alternative, use coconut aminos.
Agave syrup or maple syrup can be used in place of honey; you end up with a different kind of sweetness.
Sesame oil: Substitute with toasted sesame seeds to keep the nutty taste without the use of oil.
Chives or scallions can be used as substitutes for green onions, providing a similar taste.

Pro Tips

1. Prepare the Miso Butter in Advance For a more intense flavor, prepare the miso butter mixture a couple of hours ahead of time and refrigerate it. This allows the flavors to meld together beautifully. Just remember to let it soften again before brushing it onto the corn.

2. Use Foil for Juicier Corn If you prefer your corn to be more tender and juicy, consider wrapping each ear in aluminum foil after brushing it with the miso butter. This technique steams the corn while grilling, locking in moisture, and then you can finish it directly on the grill for a charred effect.

3. Adjust the Honey for Sweetness Depending on your preference and the natural sweetness of your corn, you might want to adjust the honey in the miso butter mixture. Taste the mixture before applying it to the corn to ensure it’s to your liking.

4. Coconut Oil Option For a slightly different flavor profile, substitute the sesame oil with coconut oil. It adds a subtle sweetness and a hint of coconut flavor that complements the miso and corn well.

5. Char the Lime Wedges Before serving, briefly grill the lime wedges. Grilling them intensifies their juiciness and adds a slightly smoky, caramelized flavor that enhances the overall taste when squeezed over the corn.