Miso Butter Corn Cob (Printable)

Grilled corn cobs brushed with a savory miso butter for a rich umami flavor.

# What You 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 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

# Step-by-Step:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a small bowl, blend together the 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 the miso butter mixture.
04 - Place the corn directly on the grill and cook, turning occasionally, until nicely charred and tender, approximately 10 to 12 minutes.
05 - Remove from the grill and immediately brush with the remaining miso butter while hot.
06 - Sprinkle with chopped chives or scallions and shichimi togarashi if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The miso butter creates an addictive umami depth that makes regular corn taste boring by comparison.
  • It's genuinely faster than you'd expect, and people always ask for the recipe when they taste it.
  • Works beautifully whether you're grilling for a crowd or just cooking for two on a weeknight.
02 -
  • Don't skip the step of turning the corn frequently—I learned this the hard way when I got distracted and ended up with one side completely charred and the other barely cooked.
  • The miso butter needs to be applied while the corn is still hot for it to truly meld with the kernels instead of just sitting on top like a gloss.
03 -
  • Prepare the miso butter up to a day ahead and keep it in the fridge—it actually gives the flavors time to get to know each other, and you'll have one less thing to do right before guests arrive.
  • If your grill is prone to sticking, lightly oil the grates before heating instead of oiling the corn itself, which would make the butter slide off.
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