Miso Grilled Corn (Miso-Yaki Tomorokoshi)

🧂 Ingredients

• 6 ears sweet corn
• 1/2 cup unsalted butter

  (115 g) well softened
• 1 tbsp aka (red) miso
• 1 tsp shio koji

  (see note)
• 2 tsp ginger

  (10 g) minced
• 2 tsp mirin

  (or sugar)
• shichimi togarashi

  to garnish (optional)

Instructions

• 1 Thoroughly combine the butter, miso, shio koji, ginger, and mirin in a bowl and
  set aside. If it's sunny outside, let it sit beside the barbecue while you work,
  as it will melt a little bit and be easier to work with. Alternately, you could
  microwave it briefly or leave it (in a heat-proof bowl) on the barbecue lid for
  a minute before using.
• 2 Shuck the corn and remove as much silk as you can from the cobs.
• 3 Preheat an outdoor grill over medium-high heat. If your grill has a temperature
  gauge, you want it to be around 350 F.
• 4 Lay down a sheet of aluminum foil across the grill and place the corn on top of
  it. Cook for 8 minutes, turning occasionally to cook the corn evenly. If you
  find the corn is scorching too much, drop the temperature a little and keep the
  lid open for a bit.
• 5 Spoon about half of the softened butter over the individual ears of corn and
  grill, covered, for an additional 2 minutes. Turn the corn over and spoon the
  remaining butter over the ears, then cook for an additional 1-2 minutes.
• 6 Remove from heat and serve. Garnish with a little shichimi togarashi if you're
  looking for a bit of a spicy kick.

Nutrition Info