Grilled corn with miso butter and bonito
Grilled corn is a barbecue classic but these Japanese flavours make it special. Red miso (made from fermented soybeans and barley) and bonito flakes are fantastic staples to have in the cupboard – they are great additions to lots of dishes. For vegetarians, leave out the bonito flakes, as they are finely sliced dried tuna.
Ingredients
6 corn cobs, stripped and cleaned
Olive oil for brushing
70g butter, softened
1 tbsp red miso
2 tbsp toasted sesame seeds
6 large pinches bonito flakes
Method
Preheat the barbecue grill. Brush a little oil over the cobs then place them on the hot grill.
While they are cooking mix the butter and miso and set aside. When the corn is toasted take off the heat and let cool a little or the butter will run off immediately.
Brush them liberally with miso butter, put on a serving plate, then sprinkle with sesame seeds and bonito flakes. Serve immediately.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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