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Miso-buttered corn on the cob recipe

Miso-buttered corn on the cob recipe

3 ratings

Miso adds a depth of flavour to corn on the cob in this BBQ side dish. Napkins at the ready! See method

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


  • 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

Each serving contains

  • Energy

  • 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


  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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