Spicy Corn on the Cob With Miso Butter and Chives
Corn slathered in miso butter is special enough, so you’re within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to “seven-flavor chile pepper,” though not all of those seven flavors are chile: There’s also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can’t find shichimi togarashi, substitute crushed red-pepper flakes.
- Serves: 4 persons
- 4ears fresh corn, shucked
- 4tablespoons unsalted butter, at room temperature
- 2tablespoons white miso paste
- 2tablespoons finely chopped fresh chives
- 1teaspoon shichimi togarashi or crushed red-pepper flakes
- Lime wedges, for serving
Step 1Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
Step 2Meanwhile, in a small bowl, mix together butter and miso paste.
Step 3Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.