Asian American•indulgent
Japanese Corn with Miso Butter
This miso butter corn is like a Japanese version of elotes. Top with Kewpie mayo and a sprinkle of furikake.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp unsalted butter (softened)
- 4 tbsp white miso
- 4 ears of corn (shucked)
- oil for grilling
- Kewpie mayonnaise
- nori komi furikake
Instructions
- 1
Making Miso Butter
- 2
In a mixing bowl, put softened butter and miso. Mix thoroughly using an electric mixer.
- 3
Transfer miso butter to an empty butter wrapper, plastic wrap, or wax paper. Roll into a log and put in the fridge to firm up while you cook the corn.
- 4
Making the Corn
- 5
Rub some vegetable or canola oil onto your shucked corn and grill (either an outside grill or oven works) for 15 minutes or until kernels are soft.
- 6
Take firmed up miso butter and rub it over your cooked corn.
- 7
Lightly cover with Kewpie mayonnaise and sprinkled furikake. Slice corn on the cob into thirds if you like and serve.