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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!