Turn sweet summer staple into an umami-rich delight
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 savory, nutty miso butter melts lusciously between the kernels.
The accompanying recipe has so much flavor, it is hard to believe that it is a lightened-up version of the typical preparation — a favorite street food in Japan that often involves a lot more butter.
Here, the small amount of butter is matched with an equal amount of better-for-you oil. The result is an alluringly tasty and healthful street corn experience to enjoy in your own backyard. Ellie Krieger is a registered dietitian, nutritionist and cookbook author.