Grilled Corn With Miso Ginger Butter
GF | DF | SERVES: 4 | PREP: 10 mins | COOK: 5-10 mins
INGREDIENTS
4 cobs corn
1 Tbsp olive oil
PEKO PEKO MISO GINGER BUTTER
100g salted butter
100g Peko Peko Miso Ginger Dressing
1 lime, zested then sliced into wedges
Japanese togarashi
Salt
TO PREPARE
- Peel corn, keeping the leaves attached by peeling back the leaves and tie together with string above the corn cob
- To make the butter, in a small bowl gently heat the butter in 20 second increments in the microwave until soft enough to squash with a fork but not melted. You could also just leave it out on your bench until it is at room temperature.
- Add the Peko Peko dressing to the softened butter and work it in with a fork (approximately 1 minute ). The butter should be soft and dressing well incorporated.
- To cook the corn, heat a large fry pan or BBQ to medium high heat, drizzle corn with the oil and cook for a few minutes on one side before rotating. Some kernels will char and the corn should turn a bright yellow colour when fully cooked.
- Once the corn is ready, plate up by topping each cob with a spoon of Peko Peko Miso Ginger butter, zesting with lime and dusting with togarashi and salt to taste.
- Serve with the lime wedges and extra Peko Peko Miso Ginger butter on the side.
COOKS NOTES
This Peko Peko Miso Ginger butter would be great on roast vegetables, steamed vegetables, stirred through steamed rice or even spooned over grilled fish or chicken.
