Miso Grilled Corn (Miso-Yaki Tomorokoshi)
Corn on the cob get's the a delicious savoury-salty Japanese upgrade thanks to rich miso-butter, ginger, and an amazing, adaptable secret ingredient.
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 6 ears sweet corn
- 1/2 cup unsalted butter ((115 g) well softened)
- 1 tbsp aka (red) miso
- 1 tsp shio koji ((see note))
- 2 tsp ginger ((10 g) minced)
- 2 tsp mirin ((or sugar))
- shichimi togarashi (to garnish (optional))
Instructions
- 1
Thoroughly combine the butter, miso, shio koji, ginger, and mirin in a bowl and set aside. If it's sunny outside, let it sit beside the barbecue while you work, as it will melt a little bit and be easier to work with. Alternately, you could microwave it briefly or leave it (in a heat-proof bowl) on the barbecue lid for a minute before using.
- 2
Shuck the corn and remove as much silk as you can from the cobs.
- 3
Preheat an outdoor grill over medium-high heat. If your grill has a temperature gauge, you want it to be around 350 F.
- 4
Lay down a sheet of aluminum foil across the grill and place the corn on top of it. Cook for 8 minutes, turning occasionally to cook the corn evenly. If you find the corn is scorching too much, drop the temperature a little and keep the lid open for a bit.
- 5
Spoon about half of the softened butter over the individual ears of corn and grill, covered, for an additional 2 minutes. Turn the corn over and spoon the remaining butter over the ears, then cook for an additional 1-2 minutes.
- 6
Remove from heat and serve. Garnish with a little shichimi togarashi if you're looking for a bit of a spicy kick.