Grilled Corn with Honey Miso Butter
- 4 ears sweet corn
- 1 scallion (chopped)
- 4 tbsp. unsalted butter (at room temperature)
- 1 tbsp. Organic Miso Saikyo Sweet
- 1 tbsp. honey
- 2 tsp. soy or tamari sauce
- 1/4 tsp. salt
Strip the husks away from the top of the corn to the base, like peeling a banana. Leave the husk attached at the stem end (or you can completely discard it).
Remove the corn silk and fold the husk back over the stalk. Tie the husk with string or a strip of husk to form a handle.
Mix all ingredients for honey miso butter and set aside.
Heat an outdoor grill to high. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.
Place the corn on the grill and put a sheet of aluminum foil under the husk to keep the husks from burning.
Brush the corn with the honey miso butter as it grills. The ears are cooked when golden brown, about 10-15 minutes.
Garnish with chopped scallions and serve with extra honey miso butter as option.
Quick Tip: It’s easier to husk corn under running water.
Message from Nami: “Summer BBQ isn’t perfect until you have grilled corn on the cob! If you are tired of the same grilled corn with butter recipes, try with miso butter. Miso adds layers of savory flavors and it’s amazing how great miso tastes after being grilled. Surprise your party in the summer with this savory miso corn!”
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook” to organize her Japanese recipes that she had been sharing with her friends. The blog, featuring easy-to-follow instructions and beautiful pictures, has become extremely popular around the world. In December 2013, she published an ebook titled "Just One Cookbook – Essential Japanese Recipes" with 33 easy and simple recipes from her archives. Nami currently resides in the San Francisco Bay area with her family.