Summertime comes with a host of wonderful things, including warmer weather, beachside barbecues, and a wealth of farm-fresh produce that entices the palate. One of my favourite things to eat at this time of year is corn on the cob, which is delectably sweet and juicy. Usually I just boil it up and eat it with a bit of butter, but lately I’ve been wanting something a bit different… Enter grilled miso butter corn!
The inspiration for seeking out this recipe came from seeing so many anime characters enjoy grilled corn on the cob… Most common in episodes featuring summer festivals and outdoor barbecues, grilled corn looks amazingly delicious, with it’s light char and sometimes appearing coated in some sort of sauce. I was familiar with teriyaki glazed corn (and other grilled vegetables), but was intrigued by the thought of a miso glaze.
And so, I had to try it out because I just had to know: what was so special about corn on the cob that made it a staple of every summertime anime episode?
About the recipe:
Grilled corn is super easy to make… Just slap it on the barbecue, roll it around a bit to ensure it’s evenly cooked, and then smother it in some miso butter. Grill a little more to lightly char it all into place and then serve!
The result is a beautifully caramelized glaze where honey and butter balance out the saltiness of the miso, adding a slight creaminess and richness to the fresh, juicy flavour of the corn.
The miso butter literally takes 2 minutes to prepare, and cooking the corn is pretty hands free. There’s no reason not to try this recipe out… unless you hate corn or miso. But, you wouldn’t have read this far unless you were at least a little interested, right?
About the ingredients:
Miso is a traditional Japanese seasoning typically made of fermented soy beans. It’s salty, savoury, and sometimes described as slightly sweet. Miso comes in three main types: aka miso (aka meaning red), shiromiso (shiro meaning white), and awasemiso (awase meaning mixed), which is a mix of aka and shiromiso.
For this recipe, I used awasemiso, which is a nice medium between the more robust akamiso and the mild shiromiso… One thing to keep in mind is that depending on what type and brand of miso you use, the salt content and strength of the miso flavour will vary somewhat, so adjust the miso amount to suit your tastes. For your reference, when I make it at home, I like to use a little under a tbsp of miso to 1 tbsp of butter due to the strength of the miso I happen to use.
Grilled Miso Butter Corn on the Cob
Makes 2 ears of grilled corn
- 2 ears of corn, husks and silk removed
- 1 tbsp unsalted butter, at room temperature
- 1 tbsp miso
- 1 tsp honey
1. Preheat your grill or grill pan on high. Lightly grease the grill using a small piece of paper towel folded several times and dipped in a vegetable oil with a high smoke point, such as canola or grapeseed.
Place the corn on the grill and cook, turning occasionally, until the kernels become slightly translucent, the corn is fully cooked, and it is lightly charred all over. (Alternatively, place the corn in a hot broiler).
2. While the corn is cooking, mix together butter, miso, and honey together in a bowl until smooth.
3. When the corn is cooked through, spread the miso butter evenly across the surface of the corn. Continue grilling until the miso butter has caramelized, rotating the corn so it cooks evenly.
Serve hot off the grill as an accompaniment to your summertime meal.
Adapted from: No Recipes