Barbecued Sweetcorn with Miso Butter

preparation 5 minutes
cook time 5 - 10 minutes
Serves 4

Fresh corn on the cob tastes amazing when grilled on the barbecue and drizzled with butter. This barbecued corn recipe adds umami to the butter with white miso and shio koji paste (a seasoning made of fermented salt and white rice). If you can't find shio koji, just season the butter with an extra pinch of salt

Recipe taken from Makan: Recipes from the Heart of Singapore (£26, Bloomsbury Absolute) Photography © Kris Kirkham

Ingredients Method

4 sweetcorn cobs, husks and silk removed
175g unsalted butter, at room temperature, cubed
1 tbsp shio koji paste (optional)
½ tbsp white miso
1 fresh, medium-hot red chilli, deseeded and finely chopped

Prepare the barbecue (or heat the oven grill). Blanch the sweetcorn whole in salted boiling water for 1 minute, then place in an ice-bath to stop it cooking any more. Drain and pat dry.

In a small bowl, mix together the butter, shio koji, miso and chilli until smooth and evenly blended. Alternatively, pulse together in a small food processor. Gently melt the butter in a saucepan.

Place the sweetcorn on the barbecue rack, directly over the hot coals, to colour lightly on all sides, then use a pastry brush to liberally coat with the miso koji butter. Continue cooking until the sweetcorn is nicely blistered all over. Give it one final brush of the butter, then serve.

Ingredients

4 sweetcorn cobs, husks and silk removed

175g unsalted butter, at room temperature, cubed

1 tbsp shio koji paste (optional)

½ tbsp white miso

1 fresh, medium-hot red chilli, deseeded and finely chopped

Method

Prepare the barbecue (or heat the oven grill). Blanch the sweetcorn whole in salted boiling water for 1 minute, then place in an ice-bath to stop it cooking any more. Drain and pat dry.

In a small bowl, mix together the butter, shio koji, miso and chilli until smooth and evenly blended. Alternatively, pulse together in a small food processor. Gently melt the butter in a saucepan.