This grilled corn with spicy miso takes grilled corn to the next level and is one you’ll be making on repeat! It’s full of flavor, easy to make, and the perfect blend of spicy, savory, and umami. Perfect when paired with grilled chicken skewers or grilled mussels.
Grilled corn with spicy miso
Grilled corn on the cob is the perfect summer side dish! Growing up, I often had grilled corn in cold areas such as hills stations or tourist spots. The corn was grilled directly on top of the charcoal grill and coated in buttery hot sauce until deliciously smoky. Delish!
By now, I’m sure you know how much I enjoy miso. Check out this miso salmon or miso ramen recipe. This grilled corn with spicy miso is similar to what I had growing up, but with a fun twist! The corn is grilled until deliciously smoky and smothered with spicy and miso sauce. It’s super easy to make and a tasty side dish that everyone loves!
Ingredients for grilled corn on the cob
- Corn. Use good quality sweet corn and skip using baby corn. Fresh corn kernels have all the plump juiciness and look for bright green husks with a bit of moisture to the touch
- Miso butter. Very straightforward and just miso and butter, and this is the recipe I use
- Hot sauce, such as Sriracha
- Bread crumbs and sesame seeds. I use panko flakes bread crumbs since I like the texture it gives and also black sesame seeds
How to grill corn on the cob?
There are so many ways to grill corn on the cob. The best is keeping the husk intact and using charcoal grill.
- Preheat grill to high. Coat the corn cobs with butter and hot sauce. Lower the heat to medium and cook the corn for 13-15 minutes, rotating a few times every few minutes, until it’s cooked through. Transfer to a plate, spread the miso butter, and garnish with panko flakes, bread crumbs, and black sesame seeds.
- Peel back the husk and remove all the internal silk and tassels to leave the kernels cleanly exposed. Coat the corn cobs with butter and hot sauce; then cook the corn in direct flame. Make sure you rotate and show the corn evenly on all the sides of the corn. It takes 8-10 minutes to char the corn. Transfer to a plate, spread the miso butter, and garnish with panko flakes, bread crumbs, and black sesame seeds.
Can I cook corn on the cob in an air fryer?
The best thing about cooking corn on the cob in an air fryer is less hassle, and you can use both fresh or frozen corn. However, you need to remove the husk when using fresh corn. Spray corn with oil to make corn crispy-ish; then cook at 380°F (200°C) for 13-15 minutes, turning in between at least once. Transfer to a plate, spread the miso butter, and garnish with panko flakes, bread crumbs, and black sesame seeds.
- Make sure the coals or grill are super-hot. All grills or grill pans vary, so please use your best judgment when it comes to timing
- There’s no need to soak the corn before grilling
- Don’t overcook the corn and don’t forget to turn it frequently during cooking
What can I use instead of black sesame seeds?
Furikake mix! I love adding furikake mix on top of grilled corn with spicy miso. Furikake is a dry Japanese condiment typically made with toasted sesame seeds, nori, salt, sugar. This also makes a delicious topping for deviled eggs, avocado toast, or tuna croissants.
If you’re after a delicious but quick and easy side dish, this grilled corn with spicy miso is just what you need. Fancy but comforting all at once, this dish is easy to make and good for gatherings.
Grilled Corn with Spicy Miso
- 4 ears corn
- 4 tablespoons unsalted butter room temperature
- 2 teaspoons white miso paste
- Hot sauce such as sriracha
- 1/2 cup panko flakes bread crumbs
- 1 teaspoon black sesame seeds
- Heat a pan over medium heat. Add panko bread crumbs and cook until golden brown, about 1 minute. Add black sesame seeds and cook for 2-3 minutes. Set aside.
- Combine butter and miso paste together until they are completely blended. Set aside.
- Cover the corn with miso butter and hot sauce. Grill the corn under medium-high heat, turning every few minutes until all sides of the corn have some charring.
- Transfer to a plate. Cover with miso butter and garnish with panko mixture.