Say hello to this 10-minute Miso Corn on the Cob. This recipe is quick and simple. With just 6 ingredients and less than 10-minutes to make. It’s an easy side dish that takes corn to a whole new level of delish.
Corn on the cob is a popular household favourite – and for a reason! It’s sweet, crunchy, warm, and fun to eat right off the ear. But best of all, it takes minutes to make this tasty side dish FAST! Now, I’m sure you’ve got many memories sitting at the table with a big ear of corn, asking for the butter to lather and indulge. But instead of using butter (or vegan butter), why not jazz it up a bit?
The miso butter in this recipe is a wonderful spread for your corn, simple to make, and so gourmet! It’s a gorgeous combo, rich with flavour, and will wow your loved ones (with little effort to make – bonus!). And it’s vegan, dairy-free and gluten-free. Get ready to be a-maize-d.
10-minute miso corn on the cob
This 10-minute miso corn on the cob takes your side dish to a whole new level. Instead of the traditional method – lathering corn on the cob with butter and salt. Why not jazz it up a bit? This recipe takes advantage of miso flavouring for a full flavoured corn on the cob, rich with umami flavours.
You’ll find this miso corn on the cob is savoury, salty, lightly sweet, bright and earthy. It’s impossible to put that corn on the cob down without eating every last kernel.
For the miso butter:
5 simple ingredients are used for making this simple miso butter:
- white miso
- lemon juice
- maple syrup
- coconut oil
Easy peasy, amirite? Mix the ingredients together in a bowl, and lather onto the corn after cooking. That’s all – just like spreading with butter! So why not opt-in for spreading with this gourmet miso butter instead.
How to cook the corn:
Cooking the corn is easy! I’ve chosen to boil the corn on the stove top for this recipe. Because it’s fast and easy, taking only 3-5 minutes. Simply put, I love a quick and easy side dish that you can throw together in minutes. And boiling corn on the cob is just that. However, if you are bbq-ing already, feel free to wrap the corn in tinfoil and cook on the bbq with the rest of your dinner.
To cook, begin by removing the husk and silk from the corn. (You might want to do this outside as it can be messy). Then, bring a large pot of water to boil. Gently dip the corn into the boiling water and cook for approx. 3-5 minutes. (You’re looking for the corn to turn a bright yellow golden colour, which happens quick).
Gently remove the corn from the boiling water and let cool slightly. Pat dry. Then apply your miso butter to cover. You can either enjoy the corn as is, or to get it charred like I have, pop it in the oven on broil for 5 minutes.
A few tips for this miso corn on the cob
As mentioned above, corn on the cob cooks fast! So watch it closely. You’ll know it’s cooked when the colour changes from pale yellow to golden. It should take only 3-5 minutes.
If you’d like to char the cobb, like how I’ve done in this recipe, line a baking tray with tin foil and pop the corn in the oven on broil, (after boiling and lathering with your miso butter). It takes about 3-5 minutes to char on each side. Turn twice to ensure both sides are lightly charred. I also recommend a lower boiling time of 3 minutes, because the corn will continue to cook in the oven.
Other similar recipes you might like:
If you’re digging this 10-minute Miso Corn on the Cobb, you might also like these side dishes:
- Stuffed Sweet Potatoes with White Bean and Guacamole
- Maple Roasted Brussels Sprouts
- Spiced Roasted Pumpkin with Hazelnut & Hummus
- Harvest Kale Caesar Salad
And there we have it, an incredibly quick and easy side dish, that’s so gourmet. I’ve no doubt you’re going to love this recipe. Time to take full advantage of corn this season with this sweet and savoury miso infused cob! Bon app!
10-minute Miso Corn on the Cob
- 6 corn on the cob
- 2 tbsp white miso
- 5 tsp gluten-free tamari
- 1 tbsp lemon juice (approx. 1/4 lemon, juiced)
- 1 tsp maple syrup
- 1 tbsp coconut oil , melted (or oil of choice)
- Begin by peeling and discarding the husk and silk from your corn on the cob. Bring a large pot of water to boil.
- Prepare miso butter: in a bowl combine miso, tamari, lemon juice, maple syrup and melted coconut oil. Whisk with a fork to combine.
- Gently immerse corn into boiling water and cook for 3-5 minutes, until corn turns golden yellow in colour. (If planning to char the corn, leave for only 3 minutes. Now is the time to turn your oven to broil). Remove corn from pot and let cool slightly, pat to dry.
- Paint corn with miso butter to coat. Enjoy as is. Or, if you'd like to char the corn, line a baking tray with tin foil and place miso lathered corn on top. Broil corn in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred.