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Braaied Corn With Miso Butter Glaze - Sweet, Smoky, and Umami-Rich

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4–6 fresh corn on the cob, husks removed
  • 2 tablespoons white miso paste (shiro miso) or yellow miso
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice (plus extra wedges for serving)
  • 1 teaspoon soy sauce or tamari
  • 1 clove garlic, finely grated or minced
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons neutral oil (for brushing the corn)
  • Optional: chili flakes or hot sauce
  • Optional garnishes: chopped coriander (cilantro), spring onions, toasted sesame seeds
  • Salt and pepper, to taste

Method
 

  1. Preheat the braai or grill: Get it hot—medium-high heat is ideal. If using charcoal, wait until the coals are glowing and covered in a thin layer of ash.
  2. Make the miso butter glaze: In a small bowl, mix the miso, softened butter, honey, lime juice, soy sauce, garlic, and sesame oil until smooth. Taste and adjust with more lime or honey if needed.
  3. Prep the corn: Pat the cobs dry. Brush lightly with neutral oil and season with a pinch of salt and pepper.
  4. Start grilling: Place the corn directly on the grates. Turn every 2–3 minutes until the kernels are lightly charred and tender, about 10–12 minutes total.
  5. Glaze on the grill: During the last 2 minutes, brush the cobs generously with the miso butter. Let it sizzle and set, turning once to glaze all sides.
  6. Finish and garnish: Remove to a platter. Brush with a little extra glaze for shine. Sprinkle with coriander, spring onions, and sesame seeds. Add chili flakes if you like heat.
  7. Serve: Offer lime wedges on the side. The acidity brightens the rich butter and smoky corn.