Sriracha & Miso Charred Corn on the Cob
25 min·Fusion
Sriracha & Miso Charred Corn on the Cob
Ingredients
- 100g (3.5 oz) butter, softened
- 1 tbsp soy sauce
- 1 tbsp shiro miso
- 1 tbsp Marion's Kitchen Coconut Sriracha, plus extra to serve
- 6 corn cobs
- chilli powder, to serve
- sea salt, to serve
Instructions
4 steps
- 1
Remove the husks and peel the corn cobs, but leave them attached at the bottom. Place cobs in a heatproof dish along with ½ cup water. Microwave on full power for 10 minutes. Meanwhile, preheat a cast iron pan over medium heat.
- 2
While the corn is cooking, add the butter, soy sauce, miso paste and sriracha to a large bowl and mix until well combined.
- 3
Once the pan is hot, add the corn cobs. Use a pastry brush to generously coat the corn cobs with the miso butter mixture. Cook for 5 minutes, turning regularly and basting often, until the corn is tender and has a delicious char.
- 4
Remove from the heat and transfer to a serving plate. Sprinkle with sea salt and chilli powder, then drizzle with extra sriracha.
Progress
0 / 4 steps
