Roasted Corn with Miso and Chipotle Butter

Corn 

Nothing captures the spirit of seasonal cooking quite like sweet, fresh corn hot off the grill. Spring corn bursts with natural sweetness and crisp texture, providing the perfect canvas for bold, complex flavours. Elevating this classic barbecue staple is the smoky chipotle miso butter; a rich fusion that pairs the deep, savoury umami of fermented white miso with the heat of adobo-bathed chipotle peppers and just a touch of sweetness from the honey. As the butter melts into the charred, golden corn, it transforms this humble seasonal produce into an unforgettable side dish that seamlessly balances sweet, salty, smoky, and spicy notes in every bite.

Roasted Corn with Miso and Chipotle Butter

Ingredients

Miso Butter
100gms salted butter
1 tbsp white miso paste
1 or 2 chipotle peppers in adobo sauce
1 tsp of adobo sauce
1 clove garlic, grated
1 tsp lime juice
½ tsp honey

Corn & Garnish
4 - 6 fresh ears of corn with husks
1 tbsp olive oil
Fresh coriander, chopped
Dried chilli flakes
 

Method

1. Preheat your oven to 180 degrees.
2. In a stand mixer with a whisk attachment, mix together the softened butter, miso paste, minced chipotle pepper, adobo sauce, grated garlic, lime juice, maple syrup, and a pinch of salt until smooth and fully combined. Taste and adjust the heat with extra adobo sauce if needed. Set aside.
3. Place corn, husks and all, on a baking sheet and place in the oven for 40 minutes, remove and set aside until the husks are cool enough to touch.
4. Peel back the husks, one at time, until they are all peeled back and the silk is remaining. Grab the top of the silk and lift off; this will come off all together. Tie the husks back or cut them if you prefer.
5. Preheat your bbq or cast-iron grill pan over high heat until smoking hot, lightly oil the corn and then gently grill until starting to char, taking care not to light or burn the husks.
6. Remove the corn from the heat and immediately slather generously with the chipotle miso butter while piping hot. Serve sprinkled with chopped coriander, chilli flakes, and extra butter.