Grilled corn with miso butter
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
large saucepan, large bowl, hand mixer with beaters, plastic wrap, grill pan
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Nutrition per serving
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!
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