- Side
- Japanese
- Grill
- Kid-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 4
ears corn, husks and silk removed
- 1 tbsp
neutral oil, such as canola
For the miso butter
- 4 tbsp
unsalted butter, softened
- 1 1/2 tbsp
white (shiro) miso
- 1 tsp
mirin
- 1/2 tsp
rice vinegar
To finish
- 2 tbsp
furikake
- 2
scallions, thinly sliced
- 1
lime, cut into wedges (optional)
Contains milk (unsalted butter).
Not checked: ears corn, white (shiro) miso, furikake.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
In a small bowl, mash the softened butter with the white miso, mirin and rice vinegar until smooth and evenly pale. Set aside at room temperature. (It can be made up to 2 days ahead and refrigerated; let it soften before using.)
5 min
- 4 tbsp unsalted butter
- 1 1/2 tbsp white (shiro) miso
- 1 tsp mirin
- 1/2 tsp rice vinegar
- Step 2
Heat a grill to medium-high direct heat, about 450°F. Scrape the grates clean.
10 min, hands-off · 450°F
- Step 3
Rub the corn all over with the oil. Place the ears directly over the fire and grill, turning with tongs every 2 to 3 minutes, until lightly charred in spots on all sides and the kernels are plump and bright yellow, 10 to 12 minutes total.
12 min
- 4 ears corn
- 1 tbsp neutral oil, such as canola
- Step 4
Move the hot corn to a platter and immediately spread each ear generously with the miso butter, turning so it melts into every side.
2 min
- Step 5
Shower the ears with furikake and sliced scallions. Serve right away, with lime wedges for squeezing.
- 2 tbsp furikake
- 2 scallions
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026