Description

A quick and easy corn on the cob recipe featuring nutty brown butter, savory miso, and a gentle kick of chili flakes for a flavorful and addictive side dish.

Ingredients

Scale

4 ears fresh corn on the cob, husked
6 tablespoons unsalted butter
1 tablespoon white miso paste
1/2 teaspoon chili flakes
1 teaspoon fresh lime juice (optional)
Sea salt to taste

Instructions

Husk the corn and remove all silk strands. Rinse briefly under cold water. If grilling, preheat grill to medium-high heat (about 375°F). If boiling, bring a large pot of water to a rolling boil.
Cook the corn: For grilling, place corn directly on grill grates, turning every 3-4 minutes for 10-12 minutes until kernels are tender and lightly charred. For boiling, submerge corn in boiling water and cook for 5-7 minutes until tender. Drain well.
While the corn cooks, melt butter in a small saucepan over medium heat. Swirl frequently to prevent burning. After 4-5 minutes, butter will foam and turn golden brown with a nutty aroma. Remove from heat immediately.
Stir in miso paste and chili flakes into the browned butter until fully combined. If using, add lime juice and mix well.
Using tongs, brush or drizzle the brown butter mixture generously over each ear of hot corn, rotating to cover all sides evenly.
Sprinkle with flaky sea salt and serve immediately while warm.

Notes

For a dairy-free version, substitute butter with coconut oil or vegan butter. Use smoked chili flakes for a smoky flavor. Watch butter carefully when browning to avoid burning. Fresh herbs like parsley or cilantro can be added before serving for extra flavor. Leftovers can be refrigerated up to 2 days and reheated gently.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 ear of corn
Calories: 200
Sugar: 6
Sodium: 200
Fat: 14
Saturated Fat: 9
Carbohydrates: 18
Fiber: 2
Protein: 3

Keywords: corn on the cob, brown butter, miso, chili flakes, easy side dish, summer cookout, savory corn