-
-
Add this recipe to your binder
This recipe is in your binder
-
Miso-buttered corn on the cob recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
3 ratings
Miso adds a depth of flavour to corn on the cob in this BBQ side dish. Napkins at the ready! See method
Ingredients
- 25g miso paste
- 30g unsalted butter
- 2 tbsp finely chopped parsley, plus extra to serve
- 1 small red chilli, deseeded and finely chopped
- 4 corn on the cob
Each serving contains
-
Energy
590kj
141kcal
7%
-
Fat
8g
11%
-
Saturates
4g
20%
-
Sugars
2g
2%
-
Salt
0.4g
7%
of the reference intake
Carbohydrate 14.8g
Protein 3.5g
Fibre 4.2g
Method
- Set the BBQ to a medium-high direct heat. Mix the miso paste, butter, parsley and most of the chilli together in a small bowl with a spoon and season well with pepper. Transfer to a small saucepan set over a low heat and gently melt, then remove from the heat.
-
Put the corn directly onto the grill and cook, turning regularly, for 10-12 mins until tender and charred all over. Put on a serving plate and brush over the miso butter. Scatter over the reserved chilli and the parsley. Season well with pepper to serve.
Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.
See more Barbecue recipes