Don't get me wrong, plain corn on the cob is great, but corn on the cob with salty, tangy, spicy, melty miso butter is a whole other story.
Putting this recipe together and eating one too many corn on the cobs reaffirmed my belief that it is in fact one of the greatest food items (both for bbqs and not) out there. It takes around 20 minutes to make, and tastes great with basically anything you put on it. This one is slathered with a salty sweet miso butter which enhances the sweetness of the corn kernels and adds so much richness to every! single! bite! It's topped with chilli flakes for a little kick and chives for even more flavour.
Corn on the cob is basically a blank canvas though, so take this recipe as a base and feel free to switch things up. For example, you can sub the miso for vegan mayo, the chives for coriander, and add some lime - for an elote style corn on the cob. You can also sub the miso for different herbs and top the grilled corn with crumbled vegan cheese.
One thing you want to make sure of however, no matter what your toppings are, is that you really let the corn char. I know the natural instinct when cooking is to prevent food from darkening too much, but charring allows for extra layers of flavour to develop - in this case, it adds dimension and smokiness to naturally sweet corn. Keep and eye on it as it grills, and turn it only once the heat facing side has charred in a few places.
4 ears of corn
50g plant based butter
2 tsp white miso
1 tsp chilli flakes
10g chives, thinly sliced
Start by husking the corn and removing as much as the silk (the strands at the end of the corn) as possible.
Heat a cast iron skillet, griddle pan or grill over medium high heat until it’s very hot. Once hot, add the husked ears of corn.
Cook for 3-4 minutes on each side, until charred throughout - this will take 18-20 minutes in total. Transfer the ears of corn into a large bowl and cover with foil or a tea towel for 15 minutes - this helps the corn kernels soften and stay juicy.
In the meantime, prepare the miso butter. In a small bowl mix together butter, white miso and ½ tsp chilli flakes.
Spread the miso butter evenly over each corn on the cob, topped with chives and remaining ½ tsp of chilli flakes. Serve warm!