Grilled corn with miso honey butter

Prep: 30 minutes Cook: 6-8 minutes

Makes: 4 servings

1 tablespoon unsalted butter, at room temperature

1 tablespoon neutral-tasting high-heat oil, such as canola

2 teaspoons white miso paste

1 ½ teaspoons honey

1 teaspoon low-sodium soy sauce

4 ears fresh corn, husked Thinly sliced scallion greens, optional

1 Prepare the grill for direct heat: If using a gas grill, heat to medium-high (450 degrees). 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 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

2 Combine the butter, oil, miso, honey and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth.

3 Brush the corn with the miso-butter mixture, then place the corn on the grill. Cook, using tongs to turn the ears frequently, until the corn is crisp-tender and nicely charred, 6 to 8 minutes. Transfer to a platter. Garnish with scallions, if using, and serve.

Nutrition information per serving: 150 calories, 7 g fat, 2 g saturated fat, 8 mg cholesterol, 21 g carbohydrates, 7 g sugar, 3 g protein, 165 mg sodium, 3 g fiber