Grilled Corn With Spicy Miso Butter Recipe

1. 1

   Whisk together 4 tablespoons (55g) butter, miso, sriracha, and cayenne in a small bowl. Set aside.

2. 2

   Butter corn with remaining butter, season with salt and pepper, and wrap ears individually in aluminum foil.

3. 3

   When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

4. 4

   and

5. 5

   grilling grate. Place foil-wrapped corn on grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from grill and let cool for 3 to 5 minutes.

6. 6

   Open foiled corn, slather each ear in spicy miso butter, and serve.

* Per serving · 4 servings · Values may vary.