Miso Butter Corn on Cob (Printable)

Grilled corn cobs brushed with savory miso butter for a sweet, umami-rich summer side.

# What You’ll Need:

→ Vegetables

01 - 4 ears fresh corn, husked

→ Miso Butter

02 - 4 tablespoons unsalted butter, softened
03 - 1.5 tablespoons white miso paste
04 - 1 teaspoon gluten-free soy sauce
05 - 1 teaspoon honey or maple syrup
06 - 1 small garlic clove, finely grated
07 - 1 teaspoon fresh lime juice

→ Garnish

08 - 1 tablespoon chopped fresh chives or scallions
09 - Lime wedges
10 - Shichimi togarashi, to taste

# How To Make It:

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

# Expert Advice:

01 -
  • It transforms corn from ordinary to memorable in just 12 minutes on the grill, with a savory-sweet miso butter that changes everything.
  • The umami depth makes people pause mid-bite wondering what makes it taste so unexpectedly good, and you get to be the one who knows.
  • It's genuinely easy to throw together and feels impressive without any real skill required, just good ingredients working together.
02 -
  • Don't let the miso butter sit on cold corn, because it'll just coat the surface instead of melting into every nook, so wait until it comes off the grill to brush the second coat.
  • Fresh corn is non-negotiable here, frozen corn can work but it releases water as it thaws and won't get that beautiful char that makes this dish sing.
03 -
  • Make sure your miso paste is completely smooth before moving to the grill, any lumps of paste will burn and taste harsh rather than blending into savory sweetness.
  • The magic happens when you brush the butter on hot corn, so time your grill perfectly so you're finishing it immediately after it comes off the heat.
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