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.
- 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.
Chef Katie’s Tips:
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
Watch to Learn More:
Serving size: 1/4 of a recipe (1 ear of corn)
Calories From Fat (12%) 10.43
% Daily Value
- Total Fat 1.24g 2%
- Saturated Fat 0.2g 1%
- Cholesterol 0mg 0%
- Sodium 120.85mg 5%
- Potassium 259.36mg 7%
- Total Carbohydrates 18.15g 6%
- Fiber 2.68g 11%
- Sugar 3.16g
- Protein 3.3g 7%
- Calcium 6.83mg <1%
- Iron 6.13mg 34%
- Vitamin A 40.78IU <1%
- Vitamin C 0mg 0%
Shopping and Gear List
- Hikari Organic Miso Paste, White, 17.6 oz
- Hikari Organic Miso Paste, Red, 17.6 oz
- PROfreshionals Corn Brush with Soft Bristles