This side dish is inspired by one of my favourite restaurants in Cheltenham, Bao & BBQ, where fiery Texan grill meets Taiwanese cuisine. They use miso in both their savoury and sweet dishes, giving them a gorgeous umami flavour. I love making extra miso, chilli and lime butter and using it to brighten up other vegetables too. It’s been requested so often that I regularly make big batches of it and roll it up in a butter log to gift. It’s perfect for barbecues too!
Total time to make: 25 minutes
Servings : 6
6 whole corn cobs 60g butter 40g miso paste* (see notes) Zest and juice of 2 limes
1 red chilli, deseeded and finely chopped 2 tbsp vegetable oil Handful of chopped parsley
Grated Parmesan cheese, to serve
Bring a large saucepan of salted water to the boil. Add the corn cobs and cook at a gentle roiling boil for 10 minutes. Drain and set to aside.
Mix the butter and miso paste together in a small bowl until smooth and even in colour. Mix in half the lime zest and all of the chilli.
Preheat a griddle pan or large frying pan over a high heat. Pat the drained cobs dry and brush all over with the oil. Add to the hot pan and cook for 6–10 minutes, turning every few minutes until golden and charred.
Remove the cobs from the pan and brush each one all over with the miso butter. Sprinkle with the rest of the lime zest, the parsley and the grated Parmesan. Squeeze over the lime juice, then serve.
Good to know:
Miso paste is usually gluten free but do check the label
Either white or red miso paste will work here