10 Minute Miso Corn On The Cob Recipes
10-MINUTE MISO CORN ON THE COB
Incredibly quick and easy, yet bursting with flavour, corn on the cob! The miso butter is made with just 5 ingredients, and brings out beautiful umami flavours. Enjoy every kernel.
Provided by Hannah Sunderani
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Begin by peeling and discarding the husk and silk from your corn on the cob. Bring a large pot of water to boil.
- Prepare miso butter: in a bowl combine miso, tamari, lemon juice, maple syrup and melted coconut oil. Whisk with a fork to combine.
- Gently immerse corn into boiling water and cook for 3-5 minutes, until corn turns golden yellow in colour. (If planning to char the corn, leave for only 3 minutes. Now is the time to turn your oven to broil). Remove corn from pot and let cool slightly, pat to dry.
- Paint corn with miso butter to coat. Enjoy as is. Or, if you'd like to char the corn, line a baking tray with tin foil and place miso lathered corn on top. Broil corn in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred.
Nutrition Facts : Calories 128 kcal, Carbohydrate 35 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 436 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
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- Strip the husks away from the top of the corn to the base, like peeling a banana. Leave the husk attached at the stem end (or you can completely discard it). Remove the corn silk (It’s easier to husk corn under running water) and fold the husk back over the stalk. Tie the husk with string or a strip of husk to form a handle.
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- Place the corn on the grill and put a sheet of aluminum foil under the husk to keep the husks from burning.
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