Grilled Corn With Miso Honey Butter

Photo by Deb Lindsey for The Washington Post

Here’s an easy and healthful way to elevate corn on the cob, Japanese street food style. Slathered with a coating of subtle, savory miso butter (made better for you by blending it with some healthful oil), the corn becomes beautifully charred when grilled, and the miso butter melts lusciously between the kernels for an irresistible summer treat.

Grilled Corn With Miso Honey Butter

Ingredients

1 tablespoon unsalted butter, at room temperature

1 tablespoon neutral-tasting high-heat oil, such as avocado oil

2 teaspoons white miso paste

1 1/2 teaspoons honey

1 teaspoon low-sodium soy sauce

4 ears fresh corn, husked

Thinly sliced scallion greens, for garnish (optional)

Directions

Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames.

Lightly coat the grill rack with oil and place it on the grill.

Meanwhile, combine the butter, oil, miso, honey and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth.

Brush the corn with the miso-butter mixture, then place the corn on the grill. Cook for 6 to 8 minutes, using tongs to turn them frequently, until the corn is crisp-tender and nicely charred.

Transfer to a platter. Garnish with scallions, if using, and serve.

Makes 4 Servings

Per serving: Calories 200; Total Fat 8g (Saturated Fat 3g); Cholesterol 10mg; Sodium 160mg; Total Carbohydrates 33g; Dietary Fiber 4g; Protein 5g; Sugar 7g