Grilled corn on the cob is a must for summertime grilling! My family enjoys the simplest version of grilled corn, slather with salt, pepper, and butter, but we also fancy flavoring things up. Our latest obsession: Grilled Corn with Miso Butter (味噌バターコーン).
This Japanese spin combines umami-rich miso, a touch of soy sauce, and honey with melted butter for the best taste. It’s simple yet absolutely seductive. If you’re ready to liven up your grilled corn this summer, give this version a try!
Why You Love This Recipe
- So easy to make! It’s as simple as mixing a few pantry ingredients, and voilà, you’d have a secret sauce to transform your grilled corn.
- Absolutely flavorful. The salty-sweet miso butter brings so much richness to the grilled corn that it might become your new favorite.
- Utilize the miso you might have kept in the back of your fridge! Miso is endlessly versatile and lasts for at least a year in the fridge. Beyond miso soup, use it for grilled corn, salad dressings, and much more! (Check out all my miso recipes.)
All About Miso Butter
Miso and butter are often paired as a popular flavoring in Japanese cooking. You’ll see miso butter flavor in a variety of dishes and foods, from potato chips to ramen to Japanese-style hot pot.
Needless to say, miso butter is amazing on sweet corn—be it fresh, boil, or grilled. Since I cannot resist the smoky char of the grill, my default is to have it with grilled corn. The umami punch coupled with the sweet taste of summer corn is heavenly!
Leftovers? Brush it lightly on your grilled vegetables.
How to Make Grilled Corn with Miso Butter
Ingredients You’ll Need
- Large ears of corn
- Miso Butter Sauce: Miso, unsalted butter, soy sauce, honey, and salt
- Garnish: Chopped scallions
Cooking Steps
To make the miso butter, it is as simple as combining miso, butter, soy sauce, and a tad bit of honey for a bold Japanese flavor. Generously brush the miso butter on grilled corn.
Recipe Tips
- Make a nice handle with the husk! Instead of removing the husk completely, strip the husks away from the top of the corn to the base, like peeling a banana. Leave the husk attached at the stem and fold the husk back over the stalk. Tie the husk with string or a strip of husk to form a handle.
- Put a sheet of aluminum foil under the husk “handles” to keep the husks from burning.
- Use a silicone brush like this to brush the miso butter sauce.
Different Types of Miso
You can use any type of miso you have in the fridge to make miso butter. Just be aware that each type (and brand) of miso has different saltiness, so adjust the amount accordingly.
There are many brands out there but I specifically use Hikari Miso.
Different types of miso will yield different flavors, so have fun trying them out. My go-to is Kodawattemasu from Hikari Miso and I use it for the majority of my recipes.
You can find my favorite miso and other Hikari Miso products on Amazon or in Japanese and Asian grocery stores.
Let me know how you enjoy this grilled corn with honey miso butter! Did you get to share it with family and friends? Leave us a comment below!
More Japanese Summer Side Dishes You’ll Love
- Japanese Corn Rice
- Japanese Potato Salad
- Blistered Shishito Peppers with Ginger Soy Sauce
- Japanese Corn Soup
- Kani Salad
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Grilled Corn with Honey Miso Butter
Ingredients
- 4 ears sweet corn (large)
- 1 green onion/scallion (chopped)
For the Miso Butter Sauce
- 4 Tbsp unsalted butter (at room temperature)
- 1 Tbsp miso (you can use any type of miso to vary the taste; adjust the salt based on your miso; my favorite brand is Hikari Miso)
- 2 tsp soy sauce
- 1 Tbsp honey (optional, if you‘d like to add sweetness)
- ¼ tsp Diamond Crystal kosher salt (to taste)
Instructions
- Strip the husks away from the top of 4 ears sweet corn to the base, like peeling a banana. Leave the husks attached at the stem end and fold it back over the stalk. Remove the corn silk (it’s easier to husk corn under running water). Tie the husk with string or a strip of husk to form a handle.
- In a bowl, mix all ingredients for miso butter sauce: 4 Tbsp unsalted butter (at room temperature), 1 Tbsp miso, 2 tsp soy sauce, 1 Tbsp honey, and ¼ tsp Diamond Crystal kosher salt (to taste). Set aside.
Outdoor Grill Method
- Heat an outdoor grill to High. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.
- Place the corn on the grill and put a sheet of aluminum foil under the husk to keep the husks from burning.
- Brush the corn with the miso butter sauce as it grills. The ears are cooked when golden brown, about 10–15 minutes.
- Garnish with 1 green onion/scallion (chopped) and serve.
Oven Method
- Arrange a rack in the middle of the oven. Preheat the oven to 375°F (190ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Remove the husk and silk from the corn. Brush the miso butter sauce on the corn and wrap each ear of corn in a 6-inch piece of aluminum foil. Roast for 30 minutes. These corn cobs will essentially steam inside the foil. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.
Nutrition
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