Fresh Corn with Togarashi Miso Maple Butter
Nothing says summer more than fresh grilled corn and butter. I’ve added a touch of miso for a hit of umami along with maple syrup, which accentuates the sweetness of the corn, and a bit of heat from togarashi. Togarashi is a Japanese spicy chili pepper blend that includes orange peel, sesame seeds, ginger and nori— it has a toasted spicy sweet flavor and is used throughout Japan as a table condiment There are many varieties— I’ve used Shichimi Togarashi. If you don’t have Togarashi, feel free to use chipotle powder. Just before serving, the warm grilled corn is totally bathed in the maple butter, which in my opinion is the best part of the whole recipe (besides the eating, of course!). The butter mixture can be made in advance and refrigerated— before serving re-melt in a saucepan over low heat.
Serves 8
INGREDIENTS
4 ears of corn, shucked and silk removed
8 tbsp salted butter
1 tsp white miso paste
1½ tbsp maple syrup
1 tsp lemon zest
1 tsp togarashi, plus more for finishing
Flaky sea salt, for finishing
METHOD
In a small saucepan over low heat, add butter, miso syrup, lemon zest and togarashi— heat gently and whisk until butter is just melted and miso is fully incorporated.
Grill corn over medium high on a gas or charcoal fire for 10-12 minutes until tender and slightly charred, turning occasionally. Let cool a bit and cut ears in half and arrange on a platter. Pour butter all over, followed by more togarashi and flaky sea salt then serve.
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