Miso-buttered corn on the cob recipe
Miso adds a depth of flavour to corn on the cob in this BBQ side dish. Napkins at the ready!
See method- Serves 4 as a side
- 10 mins to prepare and 10 mins to cook
- 141 calories / serving
Ingredients
- 25g miso paste
- 30g unsalted butter
- 2 tbsp finely chopped parsley, plus extra to serve
- 1 small red chilli, deseeded and finely chopped
- 4 corn on the cob
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Shop ingredientsEach serving contains
- Energy
- 590kJ 141.0kcal
- Fat
- 8g
- Saturates
- 4g
- Sugars
- 2g
- Salt
- 0.4g
of the Reference intake
Carbohydrate 14.8gProtein 3.5gFibre 4.2g
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- Set the BBQ to a medium-high direct heat. Mix the miso paste, butter, parsley and most of the chilli together in a small bowl with a spoon and season well with pepper. Transfer to a small saucepan set over a low heat and gently melt, then remove from the heat.
- Put the corn directly onto the grill and cook, turning regularly, for 10-12 mins until tender and charred all over. Put on a serving plate and brush over the miso butter. Scatter over the reserved chilli and the parsley. Season well with pepper to serve.
- Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.
- See more Barbecue recipes
