Best for: Pairing with grilled salmon, chicken thighs, or tofu.
White miso adds a savory depth that makes sweet corn taste even sweeter. Fresh ginger, rice vinegar, and scallions keep the buttery finish balanced, while toasted sesame adds a nutty touch.
Grill: Two-zone, 400–425°F. Equipment: Tongs, small bowl, fine grater, brush.
Ingredients
12–15 minutes Total: 22–25 minutes.
- 4 ears fresh sweet corn, husks and silks removed
- 2 teaspoons neutral oil
- 3 tablespoons unsalted butter, softened
- 1 tablespoon white miso paste
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon honey
- ½ teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- 2 teaspoons toasted sesame seeds
Directions
Preheat a two-zone grill to 400–425°F. Pat the corn dry and coat it with neutral oil.
Mash the softened butter and miso together until smooth.
Gradually stir in the rice vinegar, ginger, honey, and sesame oil. Set aside while the corn cooks.
Grill the corn over direct heat for 12–15 minutes, turning every 2–3 minutes, until tender and browned in spots.
Transfer the hot corn to a serving platter and brush generously with the miso butter, turning to coat all sides.
Sprinkle with scallions and sesame seeds. Spoon the melted butter from the platter over the corn and serve.
Grilling tip: Miso varies in saltiness, so this recipe does not add extra salt. Apply the miso butter off the heat to protect it from scorching.
