grilled corn with miso lime butter

  • 6 corncobs, husks pulled back
  • lime wedges, to serve 

miso lime butter

  • 250g unsalted butter, chopped and softened 
  • ⅓ cup (75g) white miso paste 
  • 2 teaspoons finely grated lime rind 
  • 1½ teaspoons dried chilli flakes, plus extra to serve 
  • 1 teaspoon sea salt flakes 
  • 1 cup coriander leaves
  1. Preheat a char-grill pan or barbecue to high heat. Cook the corn, turning, for 15–18 minutes or until charred and cooked through. 
  2. To make the miso lime butter, place the butter, miso, lime rind, chilli flakes, salt and coriander in a small food processor and process until well combined. 
  3. Spread the miso lime butter on the corn, sprinkle with extra chilli flakes and serve with lime wedges. Serves 4.
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