Ingredients
Scale
- 4 ears of fresh corn, husks and silk removed
- 3 tablespoons unsalted butter, softened to room temperature
- 1.5 tablespoons white miso paste (Shiro miso)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, finely minced
- 1 teaspoon fresh lime juice
- Optional garnish: Sliced green onions, furikake, or red chili flakes
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats up, prepare the flavor base. In a small bowl, combine the softened butter, white miso paste, honey, minced garlic, and lime juice. Use a fork to mash and blend the ingredients until the mixture is smooth and uniform. Pat the shucked corn dry with a paper towel to ensure the butter adheres properly.
- Place the corn ears on a large sheet of heavy-duty aluminum foil or directly on a parchment-lined baking sheet. Generously brush about two-thirds of the miso butter mixture over the corn, rotating each ear to coat all sides. Wrap the corn loosely in foil if you prefer a steamed, tender texture, or leave them exposed for a roasted, charred finish. Roast in the oven for 20 minutes, turning the corn halfway through to ensure even browning.
- Remove the corn from the oven once the kernels are tender and slightly caramelized. Immediately brush the remaining miso butter over the hot corn so it melts into the crevices. Transfer the ears to a serving platter. Sprinkle with sliced green onions and a dash of furikake or chili flakes for a pop of color and extra texture. Serve warm.
- Cook Time: 30 minutes