Save The aroma of miso butter melting onto hot grilled corn still takes me back to a tiny apartment balcony where I first experimented with Japanese flavors during a summer potluck. My neighbor, an exchange student from Tokyo, raised her eyebrows at the combination but later admitted she couldn't stop eating it. Sometimes the best discoveries happen when you throw culinary rules out the window and trust your cravings.
Last summer I made this for a backyard barbecue and watched my friend Mike, who claims to hate corn on the cob, go back for thirds. The way the miso caramelizes slightly on the grill creates these little crispy bits that everyone fights over. Now it is the only corn recipe I am allowed to bring to parties.
Ingredients
- 4 ears fresh corn: Look for tight husks and silks that are still slightly golden, not brown or dry
- 4 tbsp unsalted butter: Softened to room temperature so it blends effortlessly with the miso
- 1½ tbsp white miso paste: This fermented soybean paste is the secret weapon that adds incredible depth
- 1 tsp soy sauce: Choose gluten-free if needed, but the extra saltiness ties everything together
- 1 tsp honey or maple syrup: Just enough to balance the salt and highlight the corns natural sweetness
- 1 small garlic clove: Finely grated so it dissolves completely into the butter mixture
- 1 tsp fresh lime juice: Cuts through the richness and brightens the whole dish
- Fresh chives or scallions: For a pop of color and mild onion flavor that complements the miso
Instructions
- Fire up the grill:
- Get your grill to medium-high heat around 400°F so you get nice char marks without burning the corn
- Make the magic butter:
- Mash softened butter, miso paste, soy sauce, honey, grated garlic, and lime juice until completely smooth and spreadable
- Give the corn a first coat:
- Brush each ear lightly with some of that miso butter mixture, reserving plenty for later
- Grill to perfection:
- Cook corn directly on the grates, turning every few minutes, until charred in spots and tender all over
- The final butter bath:
- Remove from heat and immediately brush with the remaining miso butter while it is still sizzling hot
- Finish with flair:
- Sprinkle with chopped chives, scallions, or shichimi togarashi and serve with extra lime wedges
Save This recipe has become my go-to for summer gatherings, and I love watching guests take that first tentative bite followed by immediate reaching for seconds. Food that brings people together around a grill, laughing and sharing stories, is what summer cooking is all about.
Grilling Like a Pro
I have learned that leaving the grill cover open while cooking corn helps you monitor those gorgeous char marks. Some people soak their corn first, but I prefer dry husked corn for better contact with the grates and more intense flavor.
Miso Butter Mastery
Double or triple this miso butter recipe and keep it in your refrigerator for up to two weeks. It is incredible on grilled fish, roasted vegetables, or even just spread on warm crusty bread.
Serving Suggestions
This corn works beautifully alongside grilled meats, tofu, or as part of a larger summer spread. The umami richness makes it substantial enough to stand on its own as a vegetarian main too.
- Sprinkle toasted sesame seeds right before serving for extra nuttiness
- Try smoked paprika instead of shichimi for a different kind of heat
- Make extra corn and slice the kernels off for salads the next day
Save Hope this recipe becomes part of your summer tradition like it has for me. There is something perfect about simple corn elevated with a little Japanese inspiration.
Recipe FAQs
- → What does miso butter taste like?
Miso butter combines rich creaminess with fermented soybean umami, creating a savory-salty flavor profile that enhances the natural sweetness of grilled corn beautifully.
- → Can I make this without a grill?
Yes! You can achieve similar results using a grill pan over medium-high heat, or broil the corn in your oven for 8-10 minutes until charred, turning occasionally.
- → How long will the miso butter keep?
The prepared miso butter can be stored in an airtight container in the refrigerator for up to 2 weeks, making it convenient to have ready for quick meals.
- → Is this dish suitable for vegetarians?
Yes, this corn is naturally vegetarian. For a vegan version, simply substitute the regular butter with your favorite plant-based alternative and use maple syrup instead of honey.
- → What can I serve with miso corn?
This pairs wonderfully with grilled meats like teriyaki chicken, steak, or fish tacos. It also complements other summer sides like potato salad, coleslaw, or grilled vegetables.