Sweet­corn with miso is an ir­re­sistible umami bomb

Whangarei Report - - BITE - El­lie Krieger Serves 4

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 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.

GRILLED CORN with MISO HONEY BUT­TER In­gre­di­ents

■ 1 Tbsp un­salted but­ter, at room tem­per­a­ture ■ 1 Tbsp neu­tral-tast­ing high-heat oil, such as canola ■ 2 tsp white miso paste ■ 1 1⁄2 tsp honey ■ 1 tsp low-sodium soy sauce ■ 4 ears fresh corn, husked ■ Thinly sliced spring onion greens, for gar­nish (op­tional)

Method

Pre­pare the grill for di­rect heat: If us­ing a gas grill, pre­heat to medi­umhigh (230 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 15cm 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.

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 crisp-ten­der and nicely charred.

Trans­fer to a plat­ter. Gar­nish with spring onion, if us­ing, and serve.

— Wash­ing­ton Post

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