Perfect for your next backyard barbecue or outdoor gathering, these charred corn cobs will get demolished in seconds! Basted in buttery, salty and spicy goodness, they’re the ideal vegetable side to serve up to guests… and so easy to grill, too. Summer never tasted so good.
100g (3.5 oz) butter, softened
1 tbsp soy sauce
1 tbsp shiro miso
1 tbsp Marion’s Kitchen Coconut Sriracha, plus extra to serve
6 corn cobs
chilli powder, to serve
sea salt, to serve
Remove the husks and peel the corn cobs, but leave them attached at the bottom. Place cobs in a heatproof dish along with ½ cup water. Microwave on full power for 10 minutes. Meanwhile, preheat a cast iron pan over medium heat.
While the corn is cooking, add the butter, soy sauce, miso paste and sriracha to a large bowl and mix until well combined.
Once the pan is hot, add the corn cobs. Use a pastry brush to generously coat the corn cobs with the miso butter mixture. Cook for 5 minutes, turning regularly and basting often, until the corn is tender and has a delicious char.
Remove from the heat and transfer to a serving plate. Sprinkle with sea salt and chilli powder, then drizzle with extra sriracha.