Grilled corn with miso butter
Difficulty: Easy
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 354 / Protein 6g / Carbohydr. 28g / Fat 24g
Ingredients (10 servings)
| 10 ears | corn |
| 250 g | butter |
| 1 tbsp | honey |
| 75 g | miso paste |
| 1 tsp | soy sauce |
| salt | |
| chili flakes | |
| vegetable oil for frying |
Utensils
large saucepan, grill pan, plastic wrap, large bowl, hand mixer with beaters
Wine Tip
Chardonnay
Starchy food like corn goes well with high alcohol content wine, such as Chardonnay.
Step 1
In a large saucepan, cook corn in salted boiling water for approx. 5 – 10 min. Drain and set aside.
large saucepan
10 ears corn
Step 2
In a large bowl, beat butter with a hand mixer until creamy.
large bowl, hand mixer with beaters
250 g butter
Step 3
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
Step 4
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.
plastic wrap
Step 5
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.
grill pan
vegetable oil
