Grilled corn with miso butter & nori salt
The deeply savoury, umami hit of miso and nori makes the burnished sweetcorn somehow taste all the sweeter in this recipe by Ravinder Bhogal. It’s compulsive summer eating.
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 4 sweetcorn on the cob
- 60g unsalted butter
- 1½ tbsp white miso
- 1 tbsp clear honey
- 2 salad onions, greens only, finely chopped
- 20g ginger, finely grated
Nori & sesame salt
- 1 nori sheet
- 25g white sesame seeds, toasted
- ½ tsp sea salt
- 1 pinch caster sugar
- ¼ tsp cayenne pepper
- 1 unwaxed lime, zest
Begin by making the nori and sesame salt. Cut the nori into small pieces, then whizz in a food processor until you have a coarse powder (alternatively, use kitchen scissors to cut it into tiny pieces, then coarsely grind in a pestle and mortar along with the salt). Empty into a bowl and mix with the remaining ingredients.
Heat the grill to medium. Grill the corn, turning occasionally, until cooked through and lightly charred (10-15 minutes). You can also do this on a hot barbecue.
In the meantime, in a small saucepan, melt the butter and add the miso, honey, salad onions and ginger; whisk until emulsified. Brush over the cooked corn, then generously sprinkle with the nori sesame salt. Serve immediately with a bowl of the leftover nori sesame salt for extra sprinkling.
Typical values per serving when made using specific products in recipe