Grilled Corn with Miso Butter and Sesame Salt

Ingredients

• 6 Corn ears (Husks and silk removed)
• 4 tbsp Unsalted butter (Softened)
• 2 tbsp White miso (Mixed with the softened butter)
• 0.5 cup Sake (Water may be substituted)
• 2 tbsp Sesame seeds (Prefer unhulled seeds)
• 1 tsp Kosher salt (To toast with the sesame seeds)
• 3 Scallions (Thinly sliced)

Steps

1. 1

   Prepare a grill for two-zone cooking, with one side at medium-high heat and the other at low or indirect heat. Have a disposable aluminum grill pan ready.

2. 2

   In a small dry skillet over medium heat, combine the sesame seeds and kosher salt. Toast, stirring continuously, until the seeds are fragrant and lightly browned, about 3 to 5 minutes. Do not step away, since the seeds can scorch quickly.

3. 3

   Immediately transfer the toasted sesame-salt mixture to a bowl and let it cool; the residual heat in the skillet can continue browning the seeds.

4. 4

   In a bowl, stir the softened butter and white miso together until smooth and evenly combined.

5. 5

   Place the corn in the disposable aluminum pan and pour in the sake. Cover the pan tightly with foil and set it over the indirect or low-heat side of the grill.

6. 6

   Steam the corn, covered, for approximately 15 to 20 minutes, turning the ears once if needed, until the kernels are plump and tender. Remove the pan from the grill.

7. 7

   Brush the hot corn generously with the miso butter, reserving some for serving.

8. 8

   Transfer the butter-coated ears to the direct-heat side of the grill. Grill uncovered, turning frequently, until lightly charred in spots and heated through, about 5 to 8 minutes. Watch closely so the butter does not cause excessive flare-ups.

9. 9

   Arrange the grilled corn on a serving platter. Sprinkle with the sliced scallions and toasted sesame salt, and serve immediately with any remaining miso butter.

Notes

The source excerpt does not provide the complete ingredient list or exact method because the recipe is behind a membership wall. Quantities and steps above are a cautious reconstruction from the published description and tip. Water can be used instead of sake for steaming. Unhulled sesame seeds are preferred for a richer, nuttier flavor. Transfer the sesame-salt mixture out of the hot skillet immediately after toasting.

Nutrition per serving

• side dish
• grilled
• vegetarian
• summer
• Japanese-inspired
• corn
• make-ahead seasoning