Look for sweetcorn with firm, plump kernels and green unblemished husks. The miso glaze imbues the corn with a lovely sweet/smoky flavour when grilled.
INGREDIENTS
6 fresh sweetcorn
lime wedges for serving
Miso glaze
2 tablespoons white miso paste
1 tablespoon mayonnaise (I used Kewpie)
2 teaspoons mirin
1 teaspoon cooking sake
1 teaspoon brown sugar
¼ teaspoon sesame oil
1 clove garlic, crushed
freshly ground pepper
METHOD
Preheat a barbecue until medium hot.
Glaze: Whisk the miso and mayonnaise together until smooth then whisk in the remaining ingredients.
Carefully peel back the husks on each corn cob, then pull off the silks.If leaving the husks on, wrap them in foil to prevent them burning.
Brush the corn with the glaze and place on the lightly oiled barbecue.
Cook for 15-20 minutes, turning and brushing with the glaze until the corn is golden brown and tender. Cooking time will depend on the size of the corn. Squeeze over the lime wedges before eating. Makes 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.