Umami bomb: Sweet grilled corn with miso
Here’s an easy way to elevate corn on the cob with hardly any extra effort: slather it with a coating of umami-rich miso paste blended with butter, a salty kick of soy sauce and a hint of honey sweetness.
When the corn meets the grill, in less than 10 minutes the sweet summer staple is transformed into something complex and exciting as it becomes beautifully charred and the savoury, nutty miso butter melts lusciously between the kernels.
The accompanying recipe has so much flavour, it is hard to believe that it is a lightened-up version of the typical preparation — a favourite street food in Japan.
Grilled Corn with Miso Honey Butter
Makes 4 servings
1 tablespoon unsalted butter, at room temperature
1 tbsp neutral-tasting high-heat oil, such as canola
2 teaspoons white miso paste
1½ tsp honey
1 tsp low-sodium soy sauce
4 ears fresh corn, husked
Thinly sliced scallion greens, for garnish (optional)
Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 F). If using a charcoal grill, light the charcoal
or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about six inches above the coals for three or four seconds.
Lightly coat the grill rack with oil and place it on the grill.
Meanwhile, combine the butter, oil, miso, honey and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth.
Brush the corn with the miso-butter mixture, then place the corn on the grill. Cook for six to eight minutes, using tongs to turn them frequently, until the corn is crisp-tender and nicely charred.
Transfer to a platter. Garnish with scallions, if using, and serve.
Krieger is a registered dietitian, nutritionist and author who hosts public television’s “Ellie’s Real Good Food.”