Recipe #24

Grilled Corn with Miso Butter

Who doesn’t love grilled corn on the cob?

I'm not really sure if this counts as a recipe but paired with a crisp green salad you’ve got a dinner that feels indulgent and like peak summer comfort with barely any effort.

Grilled corn is already special enough by itself but with umami-rich miso butter... heaven.

Here’s what you need:

INGREDIENTS

Serves 4

4 ears of fresh corn

60 g unsalted butter (room temp)
2 tablespoons miso paste (if you don't make this yourself write me a mail and I'll send you a good recommendation where to buy)
2 tablespoons finely chopped fresh chives or shiso leaves
1 teaspoon crushed red-pepper flakes (if you like spicey)
Lemon or lime wedges

+ for the salad
Lettuce (I like to use oak leaf lettuce)
Lemon zest from 2 lemons + lemon juice
Salt, pepper
Toasted sunflower, pumpkin, hemp seeds
Olive oil

PREPARATION

01 First turn your grill on and wait until it's not too hot anymore but medium-high.

02 Grill the corncobs and turn them occasionally, until they are lightly charred and tender. This will take about 10 to 15 minutes. Also, you can precook the corn–just drop it in a large pot of salted boiling water and cook for 5 minutes.

03 In the meantime you can prep the salad–rinse the lettuce and dry it well before you cut it. Toast sunflower, pumpkin and hemp seeds and set them aside. Mix the dressing together and marinate the salad with it. Add the seeds and some parmesan if you like. Done!

04 Now, mix together the butter with the miso paste until smooth.

05 When everything is ready brush the hot corn with your miso butter. Sprinkle with chopped chives or shiso leaves (and optionally with crushed red-pepper flakes), add a squeeze of lemon and enjoy!