By: Brandie Wininger
Corn on the Cob
Miso Butter Corn on the Cob Serves 4
Chef Brandie Wininger
- ● 4 ears of corn, husks removed
- ● 2 tbsp white miso
- ● 4 tbsp softened unsalted butter
● Vegetable oil as needed
● Sliced scallions, white and green ● Toasted sesame seeds
Combine miso and butter until well mixed. Set aside. Rub ears of corn with vegetable oil. Using the Wolf Charbroiler or hot grill, place corn on a lower heat zone and grill for 15-20 minutes or until tender kernels and charred. Remove and immediately coat in several layers of miso butter. Sprinkle with onions and sesame seeds as topping.
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