Grilled Corn with Miso Butter, Scallions, and Nori 日式味噌烤玉米與海苔和七味粉

A few days ago I had a strange urge to make some miso grilled corn. Miso is one of the most used Japanese ingredients in my kitchen. Since it's salty, it always pairs well with something sweet. I know that there are quite a lot of variations on this recipe and most of them call for more butter than I personally would like. Don't get me wrong, I LOVE butter and I'm not vegan, but for health reasons, I generally try to cut it down as much as possible. I find that even with the small amount of butter I used here, the buttery flavour still comes though, and with the scallions, nori and a bit of Japanese spicy chili powder, it's absolutely scrumptious!

Grilled Corn with Miso Butter, Scallions, and Nori (makes 4)

4 ears of corn

A: 1 T      butter, room temperature and softened
    1 t       grapeseed or canola oil
    2 1/2 t white miso
    1/2 t    maple syrup or honey
    1/2 t    soy sauce

eight 4" long bamboo skewers (optional)

B: sea salt
    1          scallion, chopped
    nanami togarashi (Japanese assorted chili pepper) or other chili powder
    1/4 C    shredded nori

*T = tbsp, t = tsp, C = cup

1. Peel off the corn husks, then cut each corn in half lengthwise.

2. Preheat the boiler. Line a piece of foil on a baking sheet.

3. Stir all ingredients A in a small bowl and mix well.

4. Use a small spatula or the back of a small spoon to rub ingredients A all over the corn evenly. *I actually find it easier than using a brush, and it certainly is easier to clean up, too!

5. Transfer the corn onto the lined baking sheet and place the baking sheet about 3" (7.5 cm) under the broiler. Bake 2-3 minutes for each side until caramelized and light brown for each side. You'll have to turn the corn four times. *Since there's miso, soy sauce, and sweetner in the butter, the caramelization may look a bit dark, but really watch that you don't burn the corn!

6. Take the corn out of the oven and stick a bamboo skewer into each cob. 

7. Sprinkle the ingredient B on each and serve while hot!

                                                                                               - Yvonne


日式味噌烤玉米與海苔七味粉 (4 人份)

玉米 4 支

A: 軟化的奶油   1 大匙
    油              1 小匙
    白味噌         2 1/2 小匙
    楓糖漿或蜂蜜 1/2 小匙
    醬油            1/2 小匙

竹籤 (10 cm) 4 支

B: 海鹽              少許
    蔥                 1 根…切碎
    日本七味唐辛子 少許

    海苔絲            1/4 杯

1. 將玉米葉剝除,然後將玉米切成一半。*若有許多玉米鬚在玉米上,可用沾濕的紙巾在玉米表面擦一下,就可以除去玉米鬚。

2. 將烤箱預熱至200 C,並在烤盤內放上ㄧ層鋁箔紙。*在國外的朋友們,請將烤箱預熱至最高溫設定(broil/grill)。

3. 將A料放在ㄧ個容器中全部混合好。

4. 以小刮刀或湯匙的背面將味噌奶油均勻的塗抹在整個玉米的表面上。*我個人認為以刷子刷反而比較麻煩 。

5. 將玉米放置有鋁箔紙的烤盤上, 放入預熱的烤箱(約20分鐘左右)烤至每面至微焦黃色,之中翻面轉四次。*若使用國外烤箱,請將烤盤擺放在最高溫熱源下方約7.5 cm的距離烤10-12分鐘,之中每2-3分鐘轉面ㄧ次。

6. 將烤好的玉米從烤箱中拿出,並插上竹籤。撒上B料,趁熱食用! 

                                                                                               - Yvonne


  1. My significant other loves roasted corn - he usually rubs on a sugar and sauce sauce mix, but I think he'll definitely like this one (he loves Japanese food)! I'm going to make this recipe for him :D

  2. I'm sure his rub is very tasty, too, but this is definitely a much healthier kind. I hope he enjoys it. Let me know how it turns out! (^-^)


Thank you for your comment!
Merci de votre commentaire!