Grilled corn with miso butter
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 354 / Protein 6g / Carbohydr. 28g / Fat 24g
Ingredients (10 servings)
|75 g||miso paste|
|1 tsp||soy sauce|
|vegetable oil for frying|
large saucepan, grill pan, plastic wrap, large bowl, hand mixer with beaters
Starchy food like corn goes well with high alcohol content wine, such as Chardonnay.
In a large saucepan, cook corn in salted boiling water for approx. 5 – 10 min. Drain and set aside.
10 ears corn
In a large bowl, beat butter with a hand mixer until creamy.
large bowl, hand mixer with beaters
250 g butter
Add honey, soy sauce, chili flakes, salt, and miso paste to butter. Continue to beat until well combined.
1 tbsp honey / 1 tsp soy sauce / 75 g miso paste / chili flakes / salt
Place miso butter onto plastic wrap. Roll into a log and tightly wrap with plastic. Transfer to the freezer and allow to cool for approx. 20 – 30 min. until set.
Heat some vegetable oil in a grill pan and sauté corn over medium heat for approx. 4 – 5 min. until slightly caramelized. Cut butter into medallions, place on top of corn, and continue to sauté for approx. 8 – 10 min. until corn is lightly charred and butter is golden brown. Transfer corn to plate and pour over remaining butter.