Fireball Street Corn with Miso Butter

Allergens

Dairy, Gluten (if using gluten-free corn)

Ingredients

• 4 ears of fresh corn, shucked and cleaned 1/2 cup unsalted butter, softened 2 tbsp white miso paste 1 tsp smoked paprika 1/2 tsp cayenne pepper Salt and pepper, to taste 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a medium bowl, combine butter, miso paste, smoked paprika, cayenne pepper, salt, and pepper. Mix until well combined.
2. Heat grill or grill pan over high heat. Place corn on the grill and cook for 8 10 minutes, turning occasionally to ensure even cooking and charring.
3. Remove corn from grill and immediately spread miso butter mixture all over the corn, making sure to coat each kernel.
4. Return corn to the grill for an additional 2 3 minutes, allowing the butter to become bubbly and slightly crispy.
5. Remove corn from grill and sprinkle with crumbled feta cheese (optional).

Chef’s Insight

For an extra kick, add a sprinkle of crushed red pepper flakes.

Notes

The perfect blend of smoky and umami flavors make this dish a standout. The combination of Japanese miso paste with traditional Mexican Street Corn creates a flavor explosion in every bite.