Bring a punch of Japanese flavor to your BBQ this season with this Grilled Corn with Miso Butter.
BBQ meals at my house always include a side of grilled corn. The meal just doesn’t feel complete without a side of yummy grilled corn. Our recent favorite corn recipe is Grilled Corn with Miso Butter (味噌バターコーン) using Hikari Miso‘s Organic Saikyo Sweet Miso.
Flavor Up Your Sweet Corn with a Japanese Twist – Miso Butter
I received a lot of positive feedback about my miso recipes from readers who had thought miso is limited to making miso soup. Actually, the Japanese use miso for soups, marinades, dressings, sauces, and pickling. Its importance as a base ingredient rivals soy sauce!
With my recent partnership with my favorite brand of miso – Hikari Miso, I look forward to sharing more miso recipes with you as I experiment with this essential ingredient in Japanese cooking.
When grilling corn, you can remove the husk completely, but they make a nice handle when eating outside. 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. Brush on the savory and sweet miso paste along with a few other ingredients to add a whole new layer of flavor to grilled corn. It’s amazing how miso tastes after a little bit of roasting on the grill and soaking into the corn.
How to Make Miso Butter Sauce
Today, I used Saikyo Miso (sweet white miso, 西京味噌), which originated from the Kyoto area and is commonly used in Kyoto or Western Japan (Kansai region). If you like the flavor of Saikyo Miso, you can also try this delicious Miso Cod recipe.
Hikari Miso products are available on Amazon. You can also buy Hikari Miso products in Japanese grocery stores (my local Japanese and Asian stores carry their product).
You can also see my Grilled Corn with Miso Butter recipe on Hikari Miso’s website! Enjoy!
I hope you give this recipe a try this summer with your family and friends. They will be pleasantly surprised when they taste these wonderful flavors for the first time!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Grilled Corn with Honey Miso Butter
- 4 ears frozen or canned corn
- 1 green onion/scallion (chopped)
Honey Miso Butter
- 4 Tbsp unsalted butter (at room temperature)
- 1 Tbsp miso (I used Organic Miso Saikyo Sweet from Hikari MIso, but you can use any type of miso for different variations; Adjust the saltiness based on your miso)
- 1 Tbsp honey
- 2 tsp soy sauce
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- Strip the husks away from the top of the corn to the base, like peeling a banana. Leave the husk attached at the stem end (or you can completely discard it). Remove the corn silk (It’s easier to husk corn under running water) and fold the husk back over the stalk. Tie the husk with string or a strip of husk to form a handle.
- Mix all ingredients for honey miso butter in a bowl and set aside.
- 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 honey miso butter as it grills. The ears are cooked when golden brown, about 10-15 minutes.
- Garnish with chopped scallions and serve with extra honey miso butter as option.
- Arrange a rack in the middle of the oven. Preheat the oven to 375°F (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Remove the husk and silk from the corn. Brush the 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.