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.
6 fresh sweetcorn
lime wedges for serving
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
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