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 summer staple becomes beautifully charred and the savory, nutty miso butter melts lusciously between the kernels. 4 servings

From nutritionist and cookbook author Ellie Krieger. Ingredients

1 tablespoon unsalted butter,

at room temperature 1 tablespoon neutraltasting

highheat oil, such as canola 2 teaspoons white miso paste 1½ teaspoons honey 1 teaspoon lowsodium soy

Esauce

4 ears fresh corn, husked Thinly sliced scallion greens,

for garnish (optional) Directions

Prepare the grill for direct heat: If using a gas grill, preheat to mediumhigh (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 mediumhot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have

Eready a spray water bottle for taming any flames.

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 misobutter mixture, then place the corn on the grill. Cook for 6 to 8 minutes, using tongs to turn them frequently, until the corn is crisptender and nicely charred. Transfer to a platter. Garnish with scallions and serve.