Grilled corn with miso butter

Based on 7 ratings

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-10+
10 cobs corn
250 g butter
1 tbsp honey
75 g miso paste
1 tsp soy sauce
salt
chili flakes
vegetable oil for frying
Metric
Imperial

Utensils

  • large saucepan
  • large bowl
  • hand mixer with beaters
  • plastic wrap
  • grill pan

Nutrition per serving

Cal
354
Protein
6g
Fat
24g
Carb
28g

Step 1/5

In a large saucepan, cook corn in salted boiling water for approx. 5 – 10 min. Drain and set aside.
  • 10 cobs corn
  • large saucepan

In a large saucepan, cook corn in salted boiling water for approx. 5 – 10 min. Drain and set aside.

Step 2/5

In a large bowl, beat butter with a hand mixer until creamy.
  • 250 butter
  • large bowl
  • hand mixer with beaters

In a large bowl, beat butter with a hand mixer until creamy.

Step 3/5

Add honey, soy sauce, chili flakes, salt, and miso paste to butter. Continue to beat until well combined.
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 75 miso paste
  • chili flakes
  • salt

Add honey, soy sauce, chili flakes, salt, and miso paste to butter. Continue to beat until well combined.

Step 4/5

Place miso butter onto plastic wrap. Roll into a log and tightly wrap with plastic. Transfer to the freezer and allow to cool for approx. 20 – 30 min. until set.
  • plastic wrap

Place miso butter onto plastic wrap. Roll into a log and tightly wrap with plastic. Transfer to the freezer and allow to cool for approx. 20 – 30 min. until set.

Step 5/5

Heat some vegetable oil in a grill pan and sauté corn over medium heat for approx. 4 – 5 min. until slightly caramelized. Cut butter into medallions, place on top of corn, and continue to sauté for approx. 8 – 10 min. until corn is lightly charred and butter is golden brown. Transfer corn to plate and pour over remaining butter.
  • vegetable oil
  • grill pan

Heat some vegetable oil in a grill pan and sauté corn over medium heat for approx. 4 – 5 min. until slightly caramelized. Cut butter into medallions, place on top of corn, and continue to sauté for approx. 8 – 10 min. until corn is lightly charred and butter is golden brown. Transfer corn to plate and pour over remaining butter.