With this recipe it pays to buy the best miso paste you can – white miso is better and I use the 'Urban Hippy' range because it's made in NZ by a NZ company and it’s a bloody good product.
Ingredients:
125g softened butter
3 tbsp miso paste
1 tbsp brown sugar
1 tbsp toasted sesame seeds (optional)
1 tbsp spring onion chopped finely (optional)
Whole corn cobs husk removed 4 or 5
Mix softened butter, sugar and miso paste in a bowl. Leave until ready to serve. Blanch corn for 2 mins in boiling water, drain and place on BBQ for 10 -12 mins. When corn is tender take off the heat.
Place corn on a serving dish and spread miso butter liberally over the corn, sprinkle over sesame seeds and spring onion and serve.
