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.