Sweet Corn gets a salty Asian kiss in this easy, impressive summer side dish. Traditional butter is swapped for miso paste, which is a dairy-free vegan condiment made from fermented soybeans. This recipe will soon become an essential for your vegetarian grilling menu.
EASY Servings: 4 Ready In: 35 minutes
4 Ears of Corn on the Cob
2 tsp. white miso paste
Chives or scallions, to garnish
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Gather ingredients. Preheat oven or grill to 375F.
To make the corn: Shuck the corn. Break in half or leave whole, your preference. Rub the miso paste on the ears of corn.
Place in a foil pouch. Add a couple tablespoons of water. Place the pouch in the preheated oven or grill for about 35 minutes, until tender.
Garnish with scallions or chives and serve.
Chef's Tip: White miso has the most mild flavor while darker red and brown miso will bring richer, assertive flavor. Miso can be made with a blend of soybeans, barley, and other grains. If gluten-free is a concern, double-check the label.
Yield: 4 ears of corn
Serving size: 1/4 of a recipe (1 ear of corn)
Calories From Fat (12%) 10.43
% Daily Value
Total Fat 1.24g 2%
Saturated Fat 0.2g 1%
Cholesterol 0mg 0%
Sodium 120.85mg 5%
Potassium 259.36mg 7%
Total Carbohydrates 18.15g 6%
Fiber 2.68g 11%
Protein 3.3g 7%
Calcium 6.83mg <1%
Iron 6.13mg 34%
Vitamin A 40.78IU <1%
Vitamin C 0mg 0%