Miso-Butter Corn on the Cob (Printable Version)

Juicy grilled corn topped with a creamy miso butter blend for an irresistible umami flavor kick.

# What You’ll Need:

→ Vegetables

01 - 4 ears fresh corn, husked

→ Miso Butter

02 - 4 tbsp unsalted butter, softened
03 - 1½ tbsp white miso paste
04 - 1 tsp soy sauce (gluten-free if needed)
05 - 1 tsp honey or maple syrup
06 - 1 small garlic clove, finely grated (optional)
07 - 1 tsp fresh lime juice

→ Garnish (optional)

08 - 1 tbsp chopped fresh chives or scallions
09 - Lime wedges
10 - Shichimi togarashi (Japanese chili powder), to taste

# Step-by-Step Guide:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small bowl, combine softened butter, miso paste, soy sauce, honey or maple syrup, grated garlic if using, and lime juice. Blend until smooth and creamy.
03 - Brush each ear of corn lightly with a portion of the miso butter mixture.
04 - Place corn directly on grill grates. Cook for 10-12 minutes, turning occasionally, until nicely charred and tender throughout.
05 - Remove corn from grill and immediately brush with remaining miso butter while hot.
06 - Sprinkle with chopped chives or scallions and shichimi togarashi if desired. Serve with lime wedges on the side.

# Additional Tips::

01 -
  • The miso butter creates this incredible umami depth that regular butter simply cannot achieve
  • Grilling adds a smoky char that plays perfectly with the sweet corn and salty miso
  • Ready in under 25 minutes but tastes like something from a restaurant
02 -
  • The miso butter can burn if you apply too thick of a layer before grilling, so keep that first brushing light
  • Corn continues cooking after it leaves the grill, so pull it when you think it is almost done
  • Room temperature ingredients blend better, so do not skip softening the butter
03 -
  • White miso is milder than red or yellow miso, which works perfectly for this dish
  • If your grill is running hot, move corn to the cooler edges to finish cooking without burning
  • The butter mixture can be made a day ahead and stored in the refrigerator
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