Grilled corn with miso butter

Step 1/ 5

• 2 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

• 50 g butter

• large bowl
• hand mixer with beaters

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

Step 3/ 5

• ¼ tbsp honey
• ¼ tsp soy sauce
• 15 g 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

• 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

• 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.

Enjoy your meal!