There may not be a better vehicle for miso butter than hot charred corn. The sweetness of fresh corn against the salty-savory depth of the miso creates the kind of flavor contrast you keep going back for. This is street food elevated to something worth building a meal around.
Serves 4
Active time: 15 minutes
Ingredients
- 4 ears fresh corn, husked
- 3 tablespoons churn labs Miso Butter, softened
- Shichimi togarashi or mild chili flakes
- Fresh lime wedges
Method
- Heat a grill or cast iron grill pan to high heat. Lightly oil the corn.
- Grill corn, turning every 2 minutes, until charred in patches on all sides — about 8 minutes total.
- While corn is screaming hot, spread miso butter generously over each ear, turning to coat. The heat melts the butter into the char.
- Dust with shichimi togarashi and serve with lime wedges.
Notes
The corn must be very hot when the butter goes on — lukewarm corn will not melt it properly and you lose the integration of miso into the char.
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