BBQ corn with spicy miso lime butter recipe
I recommend making a double batch of this butter as it’s delicious on lots of things. Keep in the fridge (rolled in baking paper into a fat sausage shape) and slice off as and when you need it – you can let it melt on to grilled fish, chicken or roast sweet potatoes, a simple side of greens or a bowl of peas. For a really quick supper, I like it tossed through hot soba noodles and topped with pickled cucumbers.
Timings
Prep time: 10 minutes
Cooking time: 20 minutes
Serves
Four
Ingredients
4 corn on the cob, shucked
6 tbsp unsalted butter (about 100g)
2 tbsp white miso paste
juice of ? lime
2 tsp tamari or soy sauce
2 tsp of your favourite chilli sauce, such as sriracha
? tsp chilli flakes, or ⅛ tsp cayenne pepper, to taste
To serve
lime wedges
1 tbsp black or white sesame seeds
2 spring onions, finely sliced, or 2 tbsp finely chopped chives
Method
Cook the corn on the barbecue over indirect heat (set up your coals on one side and place the corn cobs on the grill bars on the other side) until the kernels are tender and going lightly golden.
Alternatively, you can cook them under a medium-hot grill for 8-10 minutes, rotating them halfway through, or in a pan of salted boiling water on strong simmer for about eight minutes. You can also do this stage in advance and then warm them up when ready to serve.
While the corn is cooking, prepare the spicy miso butter by mixing everything else together, and seasoning to taste with salt.
Once the corn is cooked, slather it with the butter and serve with lime wedges and a scattering of sesame seeds and spring onions or chives to finish.
