By: Chef Brandie Wininger
Miso butter Grilled Corn On The Cob
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
1. 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.
2. Remove and immediately coat in several layers of miso butter. Sprinkle with onions and sesame seeds as a topping.
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