Miso Roasted Corn on the Cob

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

Miso Roasted Corn on the Cob - Healthy, Oil-Free, Vegan, Plant-Based, Gluten-Free, Easy

Miso Roasted Corn on the Cob - Healthy, Oil-Free, Vegan, Plant-Based, Gluten-Free, Easy

Ingredients

4 Ears of Corn on the Cob
2 tsp. white miso paste
Chives or scallions, to garnish


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Miso Roasted Corn on the Cob

Procedure

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


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (1 ear of corn)

Calories 84.3
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%
Sugar 3.16g
Protein 3.3g 7%
Calcium 6.83mg <1%
Iron 6.13mg 34%
Vitamin A 40.78IU <1%
Vitamin C 0mg 0%


How do you choose the sweetest corn? Plant-based Chef Katie Simmons shares her look and smell tests. Plus, she'll explain why you need to cook this healthy gluten-free starchy vegetable right away for the best flavor! Get more vegetarian recipes at: www.plants-rule.com