Is there anything more idyllic than shucking corn outdoors on a beautiful summer evening? I asked myself that when I was preparing the corn for this recipe.
Maybe eating it outdoors on a beautiful summer evening. That’s the answer I came up with after I finished making this recipe and ate two pieces of corn in my backyard.
Which is what I suggest you do with this honey miso butter grilled corn. Probably in your own backyard, not mine. Although I can be persuaded to make exceptions if you bring dessert.
Even if you don’t have an outdoor grill, if you have a grill pan, you can fake it and still make this corn. (Just make sure to take it outdoors to eat it.)
Caramelized Honey Miso Butter Grilled Corn
4 to 8 ears of corn
3 Tbsp honey
3 Tbsp white miso
3 Tbsp unsalted butter, room temperature
1 clove garlic, minced or grated
red pepper flakes
toasted sesame seeds
Shuck the corn and remove the silk by rubbing with a damp towel. Grill the corn over a hot grill, or on a cast-iron grill pan over medium-high heat. Turn the corn with tongs until grill marks appear around the entire cob.
While the corn is grilling, make the sauce. Stir together the honey, miso, butter, and garlic until well-combined, using a small whisk or fork to help incorporate the butter.
When the corn is grilled, spread spoonfuls of the miso butter onto each ear and rotate on the grill until the miso butter has caramelized on the surface of the corn. If you’re doing this indoors on a grill pan, it’s liable to smoke, so turn on the range hood.
Serve with additional miso butter, and sprinkle with sesame seeds, and red pepper flakes if you want some spice.