• 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.

Oven Method

• 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.