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2-Ingredient Miso Roasted Corn on the Cob

Two simple ingredients come together for this Miso Roasted Corn on the Cob. Traditional butter is swapped for vegan miso paste, which is an Asian condiment made from fermented soybeans.  This plant-based recipe makes an easy, impressive summer side.  
Total Time40 minutes
Course: Side Dish
Cuisine: American, Asian, Califlornia, Farmer's Market, Summer, Vegan
Keyword: 5 ingredients or less, asian, corn, corn on the cob, fermented, gluten-free, miso, oil-free, plant-based, salty, side dish, simple, summer, sweet, vegan, vegetarian, wfpb
Servings: 4
Calories: 84kcal

Ingredients

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

Instructions

  • To Roast the Corn: Shuck the corn to remove the husk and silks. Break in half or leave whole, whatever your preference. Rub the miso paste on the ears of corn.
  • Place the corn in a foil pouch. Add 1/4 cup 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.