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Miso adds a depth of flavour to corn on the cob in this BBQ side dish. The savoury, umami taste pairs brilliantly with the freshness of Asahi Super Dry. Napkins at the ready! See method
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Asahi Super Dry is a dry, crisp lager with a quick, clean finish. It’s made using the finest yeast, hops, rice and barley, and pairs brilliantly with the flavours of Japanese cuisine.
Put the corn directly onto the grill and cook, turning regularly, for 10-12 mins until tender and charred all over. Put on a serving plate and brush over the miso butter. Scatter over the reserved chilli and the parsley. Season well with pepper to serve.
Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.
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