Have you ever noticed that white miso paste tastes a little bit like Parmigiano-Reggiano? Mix it with butter and magical things happen -- like this recipe for crisp corn on the cob slicked in a mildly sweet, spicy and cheese-like butter. It's in the same vein as the classic Mexican style corn on the cob with lime, chile and cotija cheese. And it's equally as good.
Bereft of a good outdoor grill, I do most of my "grilling" indoors...getting creative with the broiler and cast iron pan. Should you be so lucky, make this recipe on your grill. The bits of charred corn will give it another dimension that a stove just can't meet.
You'll have a bit of extra butter for slathering at the table. I'm sure you won't mind.
Spicy Miso Butter Corn on the Cob
1/4 cup softened butter, unsalted
1/4 cup white miso
1 teaspoon Chimayo Chile
4 ears corn
Preheat oven to 400ºF.
In a small bowl, combine the butter, miso and Chimayo Chile until fully incorporated. Pull back husk from corn cobs and remove the silk. Spread the miso butter all over each cob, about 1 1/2-2 tablespoons. Pull husks back up to cover the corn cobs, then wrap individually and tightly in tin foil. Set onto a baking sheet and roast 20 minutes, until hot, steaming and cooked but still crisp.
Serve with additional spicy miso butter for slathering.