I really wanted to get this recipe out there into the interwebs before the corn season is over as it was super yummy and you have to eat it. I may be bias as I am in love with all things miso at the moment (I cant stop mixing it with olive oil and running it all over squash and roasting it). for this recipe I added some miso paste, soy sauce, honey, chilli and butter together and topped it with bonito flakes and sesame seeds, feel free to leave out the chilli if you don’t want them. its so easy to make but so yummy. it would be a crime not to jazz up the butter and just have it plain when making corn on the cob i think. I cooked the corn on the grill so it had some nice charred bits. its such a great snack. the markets still have loads of corn at the moment so I get to eat this again yey!!!. if you have any great corn recipes I would love to hear about them. leave a comment with a link or your favourite flavour combo. I also love the corn that is boiled in butter. that is so good but I have never made it my self. When I was In India in November last year I saw a lot of corn in the cobs being sold by venders at the side of the road with masala butter and other toppings, it’s weird as I also seemed to think of corn as a western thing, shows how much I know!.  I thought it would be fun to make this recipe with Japanese’s flavours, I seem to be on a Japanese kick lately with the dumplings I made here. And also these onigiri I made here

to make it

• 1 tbsp. miso paste
• 1 tsp runny honey
• 1 tsp tamari soy sauce
• 5 tbsp. butter
• pinch of chilli flakes
• bonito flakes and sesame seeds to sprinkle

soften the butter, I did this by heating it briefly in the microwave then add the miso, honey and soy sauce and chilli flakes and mix. heat the griddle pan and place on the corn. turn every two minutes basting it with the butter by brushing It on. once the corn has softened its ready. brush on some more butter and sprinkle on bonito flakes and sesame seeds