Grilled Miso Corn

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This simple grilled miso corn recipe is slathered in a homemade miso butter with zesty Japanese togarashi seasoning for the perfect umami kissed flavor. A great addition to that summer BBQ party! 

This miso corn is the corn you should be making for the rest of your life. It's super easy to make and the flavors are just amazing.

It has this amazing sweet and smoky flavor that you just don't get with boiled corn.

Plus, it's SUPER easy to make, and perfect to just throw on the grill with whatever else you happen to be cooking.

Why This Recipe Works

1. Cooking the corn in the husks prevents it from drying out;
2. Flipping the corn every so often while it grill helps prevent it from burning;
3. The miso butter adds the perfect richness and flavor to the smokiness of the grilled corn, and is a great way to use that tub of miso in your fridge!
4. Togarashi seasoning adds a slight spice to the grilled corn.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Togarashi seasoning is a Japanese seasoning that typically includes chili pepper, sesame seeds, orange peel, pepper, seaweed and ginger (among other possible ingredients depending on the brand). It is used to add a little bit of spice and flavor to dishes. 

Miso paste is basically fermented soybeans mixed with salt, koji (helps the fermentation process) and sometimes barley or grains. It has an incredibly intense umami flavor to it. Don't worry about buying too much - you can use it in these recipes too:

• spicy miso ramen
• sous vide salmon
• sous vide veal chops
• sous vide sea bass
• braised pork shanks

Always use unsalted butter when cooking so you can adjust the salt content of your dish yourself.

How to Choose the Best Corn on the Cob

• If you do it the way my mom taught me, you pull down the husk to get a look at the kernels to make sure they are bright and plump. BUT, this is not proper grocery store etiquette!
• Feel the kernels through the husk and see if they feel full. No mushy spots or spots where you can't feel kernels.
• If the silk coming out of the top is brown, black and/or slimy, the corn is probably older and not what you want.
• Look for any browning holes in the husks (worms or bugs!) or slimy spots - stay away from there.
• The husk should be bright and green and wrapped tightly around the corn.

Once you have your corn, store it in the fridge with the husk on to keep it fresh until you're ready to use it.

Step By Step Instructions

Step 1: Pull the husks back from the corn, being careful not to tear them off. Remove all the silk. Once the silk is removed, fold the husks back up over the corn.

Step 2: Place the corn cobs on a 400°F degree grill and roast for 20 minutes, flipping every 5 minutes. Pull husks back and place corn directly on grill for another 1-2 minutes per side, until kernels are lightly toasted.

Step 3: While your corn is grilling (or ahead of time), combine the butter, miso paste and togarashi in a bowl and mix until smooth.

Step 4: Remove corn from the grill and slather with the miso butter. Garnish with extra togarashi seasoning (optional) and serve.

Expert Tips:

1. The butter and miso paste will be easier to mix together if they are softened at room temperature.
2. Remove as much silk as you can from the corn - it gets stuck in your teeth if you eat it LOL!
3. Be sure to frequently flip the corn so it doesn't burn over the heat.
4. Slather the butter on the corn while it is still warm so it melts into the nooks and crannies.
5. Add additional salt to taste if needed.
6. You can also cut the kernels off the cob and sauté the corn with the miso butter for 2-3 minutes to coat it.
7. Squeeze fresh lime juice on it to give it a zestier flavor.
8. For a touch of sweet, mix 1 teaspoon of honey into the butter.

Frequently Asked Questions

Serving Options

• Cut it off the cob and Use it as an accompaniment to this Raw Zucchini Salad;
• Use it in place of regular corn in this Calabacitas recipe;
• Serve it alongside this sous vide lobster tail, miso roasted chicken thighs or this sous vide tuna.
• Serve it with this sous vide brisket, Mexican pasta salad and air fryer mac and cheese for a complete BBQ meal.

Storage and Reheating Instructions

Leftovers can be stored in the fridge for up to 3-5 days. Just reheat in the microwave and brush the miso butter on the corn. You can also cut it off the cob and store in with the miso butter mixed in. Reheat in the microwave or on a skillet.

Can also be frozen for up to 6 months. Thaw in the fridge overnight then reheat per above instructions. Corn should be removed from the cob before freezing for the best results.

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!