Miso, Chilli & Lime-Buttered Corn On The Cob

This side dish is inspired by Cheltenham restaurant, Bao & BBQ, where fiery Texan grill meets Taiwanese cuisine. Both use miso their savoury and sweet dishes, giving them a delicious umami flavour. You can also make extra miso, chilli and lime butter and use it to brighten up other vegetables, too.

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Serves
6
Difficulty
Easy
Total Time
25 Minutes
Ingredients
6 whole corn cobs
60g of butter
40g of miso paste
Zest & juice of 2 limes
1 red chilli, deseeded & finely chopped
2 tbsp of vegetable oil
A handful of chopped parsley
Grated Parmesan cheese, to serve
Method
Step 1
Bring a large saucepan of salted water to the boil. Add the corn cobs and cook at a gentle rolling boil for 10 minutes. Drain and set aside.
Step 2
Mix the butter and miso paste together in a small bowl until smooth and even in colour. Mix in half the lime zest and all of the chilli.
Step 3
Pre-heat a griddle pan or large frying pan over a high heat. Pat the drained cobs dry and brush all over with the oil. Add to the hot pan and cook for 6-10 minutes, turning every few minutes until golden and charred.
Step 4
Remove the cobs from the pan and brush each one all over with the miso butter. Sprinkle with the rest of the lime zest, the parsley and the grated Parmesan. Squeeze over the lime juice, then serve.

Extracted from Cook for the Soul by Lucy Lord (HarperNonFiction, £16.99 Hardback) Available from 28th April.
Photography by Martin Poole

 

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