2-Ingredient Miso Roasted Corn on the Cob

Miso Roasted Corn on the Cob – Healthy, Oil-Free, Vegan, Plant-Based, Gluten-Free, Easy Recipe

Easy| Servings: 4 | Ready In: 35 minutes | Yield: 4 ears of corn

Sweet Corn gets a salty Asian kiss in this easy, impressive summer side dish. Traditional butter is swapped for miso paste, which is a dairy-free vegan condiment made from fermented soybeans. This recipe will soon become an essential for your vegetarian grilling menu.

Ingredients

4 Ears of Corn on the Cob
2 teaspoons white miso paste
Chives or scallions, to garnish

How it’s Done

Preheat your oven or grill to 375F.

To Roast the Corn: Shuck the corn. Break in half or leave whole, your preference. Rub the miso paste on the ears of corn.
Place the corn in a foil pouch. Add a couple tablespoons of water and seal the pouch. Place the pouch in the preheated oven or grill. Roast for about 35 minutes, until the corn is tender.

Garnish with scallions or chives and serve.

2 Simple Ingredients come together for the perfect balance of sweet and salty in this easy, plant-based vegan recipe

Chef Katie’s Tips:

White Miso vs. Brown Miso: White miso has the most mild flavor while darker red and brown miso will bring richer, assertive flavor.

Gluten-Free Check: Miso can be made with a blend of soybeans, barley, and other grains. If gluten-free is a concern, double-check the label for a certified Gluten-Free paste

Yield: 4 ears of corn