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It's around this time of year that corn is so seasonally cheap that I can't help but add it to each barbecue at my house. Of course, the same thing each week, year after year, isn't much fun, so I'm always thinking of new ways to gussy up these golden ears, which led me to making them with chili-lime butter, Italian-style, and now my current favorite, with spicy miso butter.
Beautifully blistered grilled corn was slathered in a compound butter with miso, Sriracha, and cayenne. While this mixture tended toward the spicy side, when coated on sweet corn, it becomes a nice balance. The distinct and salty flavor of the miso provided a base that become more prevalent when you hit a pocket of heat from the Sriracha and cayenne.
It was an excellent way to finish corn and inject some new life into a tried and true backyard staple.