Mix the butter, miso paste and togarashi seasoning together and refrigerate until ready for use.
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.
Place the corn cobs on a 400 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.
Remove corn from the grill and slather with the miso butter. Garnish with extra togarashi seasoning (optional) and serve.
The butter and miso paste will be easier to mix together if they are softened at room temperature.
Remove as much silk as you can from the corn - it gets stuck in your teeth if you eat it LOL!
Be sure to frequently flip the corn so it doesn't burn over the heat.
Slather the butter on the corn while it is still warm so it melts into the nooks and crannies.