Grilled Corn with Spicy Miso Butter
Grilled Corn with Spicy Miso Butter is a gluten free side dish. This recipe makes 4 servings with 391 calories, 11g of protein, and 32g of fat each. For $2.68 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires kosher salt, cayenne pepper, sriracha, and fire-roasted tomatoes. From preparation to the plate, this recipe takes approximately 40 minutes. 58 people found this recipe to be delicious and satisfying. It is perfect for The Fourth Of July. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so awesome. Similar recipes include Grilled Corn with Spicy Korean Miso Sauce, Sriracha Maple Miso Butter Grilled Corn, and Wendy’s Grilled Corn With Spicy Jalapeno Butter.
Servings: 4
Ingredients:
8 tablespoon butter, softened
1/4 teaspoon cayenne pepper
4 ears corn
Type of fire: Direct
Grill heat: high
Kosher salt and freshly ground black pepper
2 tablespoon white miso paste
1 tablespoon Sriracha
Equipment:
whisk
bowl
aluminum foil
grill
Cooking instruction summary:
Procedures 1 Whisk together 4 tablespoons butter, miso, Sriracha, and cayenne in a small bowl. Set aside. 2 Butter corn with remaining butter, season with salt and pepper, and wrap ears individually in aluminum foil. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place foiled corn on grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from grill and let cool for 3 to 5 minutes. 4 Open foiled corn, slather each ear in spicy miso butter, and serve.
Step by step:
1. Whisk together 4 tablespoons butter, miso, Sriracha, and cayenne in a small bowl. Set aside.
2. Butter corn with remaining butter, season with salt and pepper, and wrap ears individually in aluminum foil.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. Place foiled corn on grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking.
5. Remove from grill and let cool for 3 to 5 minutes.
6. Open foiled corn, slather each ear in spicy miso butter, and serve.
Nutrition Information:
covered percent of daily need
