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Miso-buttered corn on the cob recipe

Miso-buttered corn on the cob recipe

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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

  • 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...

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

  1. 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.
  2. 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

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