Chilli, Lime and Miso Corn Cobs

Fire up the barbecue for these fabulously flavoured corn cobs.

How long will it take?

30 minutes

What’s the serving size?

Serves 6

What do I need?

  • 6 corn cobs
  • 60 g butter
  • 40 g white miso paste
  • Zest and juice of 1 large lime
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp vegetable oil
  • 50 g parmesan, grated
  • Handful of finely chopped coriander leaves

How do I make it?

  1. Cook corn cobs in a large saucepan of salted boiling water for 10 minutes, then drain and set aside.
  2. Meanwhile mix together butter and miso paste in a small bowl. Add the chilli and the lime zest.
  3. Preheat barbecue grill or a large frying pan over high heat.
  4. Brush corn cobs with vegetable oil and add to the grill. Cook, turning regularly until golden and slightly charred.
  5. Remove from heat and brush with butter mixture. Squeeze with lime juice, sprinkle with parmesan and coriander leaves and serve.

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