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–+ servings
Japanese style grilled corn with miso butter, mayo, and furikake
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Japanese Corn with Miso Butter

This miso butter corn is like a Japanese version of elotes. Top with Kewpie mayo and a sprinkle of furikake.
Prep Time5 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: Asian American
Servings: 4 people

Ingredients

For Miso Butter

  • 4 tbsp unsalted butter softened
  • 4 tbsp white miso

For Corn

  • 4 ears of corn shucked
  • oil for grilling
  • Kewpie mayonnaise
  • nori komi furikake

Instructions

Making Miso Butter

  • In a mixing bowl, put softened butter and miso. Mix thoroughly using an electric mixer.
  • Transfer miso butter to an empty butter wrapper, plastic wrap, or wax paper. Roll into a log and put in the fridge to firm up while you cook the corn.

Making the Corn

  • Rub some vegetable or canola oil onto your shucked corn and grill (either an outside grill or oven works) for 15 minutes or until kernels are soft.
  • Take firmed up miso butter and rub it over your cooked corn.
  • Lightly cover with Kewpie mayonnaise and sprinkled furikake. Slice corn on the cob into thirds if you like and serve.