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Miso-buttered corn on the cob recipe

2 ratings

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

Serves 4 as a side
10 mins to prepare and 10 mins to cook
141 calories / serving
Vegetarian

Ingredients

25g miso paste
30g unsalted butter
2 tbsp finely chopped parsley, plus extra to serve
1 small red chilli, deseeded and finely chopped
4 corn on the cob

Shop ingredients

Each serving contains

Energy
590kj
141kcal 7%
Fat
8g 11%
Saturates
4g 20%
Sugars
2g 2%
Salt
0.4g 7%

of the reference intake
Carbohydrate 14.8g Protein 3.5g Fibre 4.2g

Perfect pairing...

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.

Buy now

Method

Set the BBQ to a medium-high direct heat. Mix the miso paste, butter, parsley and most of the chilli together in a small bowl with a spoon and season well with pepper. Transfer to a small saucepan set over a low heat and gently melt, then remove from the heat.
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.

See more Barbecue recipes