Chargrilled Corn On The Cob with Saltbush Miso Butter
We’ve combined a little bit of Australia with a touch of Japan, to create this spreadable Saltbush Miso Butter, that turns an ordinary cob of corn, into an absolute flavour sensation. This simple, yet delicious dish, is perfect to serve at your next Aussie barbecue or any dinner party. And on a side note, be sure to double the butter recipe, because once you’ve tasted it, you’ll be spreading and dolloping it on everything.
Time: 15 minutes
- 250g unsalted butter, cut into cubes and slightly softened
- 2 tbsp young sweet miso paste (un-pastaurised)
- 1 tbsp Old Man Saltbush + extra to serve
- 1 large garlic clove, finely diced
- 1 tbsp honey
- pinch of sea salt + extra for boiling water
- 6 ears of corn, husks pulled back or removed
- olive oil for brushing corn
- To make the butter, place all ingredients in a food processor and blend until smooth. Scrape down the sides of the bowl halfway through and continue blending until all ingredients are well combined.
- Transfer to a medium size bowl and store coveredin the refrigerator until needed. The butter can be refrigerated for a few weeks or can be frozen in a container and thawed when needed.
- To cook the corn, fill a large stock pot with water and add approximately 1/4 of a cup of sea salt – the salt will help bring out the natural sweetness of the corn. Now bring the salted water to a boil.
- Once the water is boiling rapidly, use tongs to carefully drop the corn cobs into the boiling Return the water to a boil, then cook the corn for 5 minutes. Set yourself a timer so you don’tovercook the corn. The goal is juicy, crunchy kernels, not mushy dry ones.
- Remove the corn cobs from the water and drain well in a colander.
- To finish the corn, brush with a little olive oil, and cook on a barbecue grill or ridged grill pan, over high heat, turning regularly, until brown on all sides.
To serve, place chargrilled corn on a large plate or platter, smear with Saltbush Miso Butter, and sprinkle over a little extra Saltbush. Serve immediately.
- Butter can be made a day or two ahead and stored covered in the refrigerator. Bring to room temperature before spreading over corn.
- If you’re making larger quantities of the Saltbush Miso Butter, store it in the freezer, until needed. Make sure it’s tightly wrapped though.
- Try our delicious Saltbush Miso Butter with:
- Steamed and roasted potatoes, sweet potato, carrots and parsnips,
- Steamed vegetables and sautéed Asian greens,
- Steak, chicken, lamb and fish,
- Fresh or toasted sourdough, damper and savoury scones, or
- Freshly popped, piping hot popcorn.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie