Miso Butter Corn on Cob (Printable Version)

Sweet grilled corn finished with a savory miso butter spread for a flavorful summer side dish.

# Needed Ingredients:

→ Vegetables

01 - 4 ears fresh corn, husked

→ Miso Butter

02 - 4 tablespoons unsalted butter, softened
03 - 1½ tablespoons white miso paste
04 - 1 teaspoon soy sauce
05 - 1 teaspoon honey or maple syrup
06 - 1 small garlic clove, finely grated
07 - 1 teaspoon fresh lime juice

→ Garnish

08 - 1 tablespoon chopped fresh chives or scallions
09 - Lime wedges
10 - Shichimi togarashi to taste

# Preparation Steps:

01 - Preheat your grill to medium-high heat at approximately 400°F
02 - In a small bowl, whisk together the softened butter, white miso paste, soy sauce, honey or maple syrup, grated garlic, and fresh lime juice until smooth and creamy
03 - Brush each ear of corn lightly with the miso butter mixture, reserving additional butter for finishing
04 - Place corn directly on the grill and cook, turning occasionally, until nicely charred and tender, approximately 10 to 12 minutes
05 - Remove corn from the grill and immediately brush with the remaining miso butter while the ears are still hot
06 - Sprinkle with chopped fresh chives or scallions and shichimi togarashi if desired. Serve alongside lime wedges

# Expert Advice:

01 -
  • The miso butter transforms ordinary corn into something that tastes restaurant-quality and completely craveable.
  • It comes together in under 25 minutes, so you can actually enjoy your guests instead of being stuck at the grill.
  • That hit of umami and lime brightness makes people ask for the recipe before they even finish their first bite.
02 -
  • If your miso butter starts separating or looks broken, it's probably because the butter was too hot when you mixed it—let it cool a bit and start over with a fresh batch rather than trying to salvage it.
  • Don't skip the final brush of butter right off the grill—that's what makes this feel indulgent instead of just grilled vegetables with a condiment on top.
03 -
  • Toast sesame seeds in a dry pan for 1-2 minutes before sprinkling them on—that toasted nuttiness against the umami is where the magic happens.
  • If your grill sticks and the corn skin starts sticking, rub the grates with a halved onion or oiled paper towel—it sounds odd but it genuinely works.
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