Grilled Corn with Miso Chilli Butter - Seasonal Vegetable Recipe

Corn is in season, so let's make it taste ABSOLUTELY INCREDIBLE! This grilled corn with miso chilli butter is next level delicious. Charred on the BBQ until smoky and sweet, then drizzled with the most AMAZING butter sauce made with miso paste, chilli sauce, and honey. Topped with toasted sesame seeds, fresh coriander, and spring onions, this is so much more exciting than just butter and salt. It's the perfect BBQ side dish and honestly, you'll never want plain corn again!

Recipe Details:

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Serves: 4 people
• Difficulty: Easy
• Special Equipment: BBQ or griddle pan, small saucepan

Is there anything better than when corn is in season? I'm not sure there is! Fresh corn on the cob is sweet, juicy, and absolutely DELICIOUS. But here's the thing - while butter and salt are lovely, you can do SO much more to make corn absolutely spectacular! By grilling it on the BBQ (or in a hot griddle pan), you get these beautiful char marks and a smoky flavour that takes it to another level. Then we're making the most incredible miso chilli butter sauce that's sweet, spicy, umami-rich, and absolutely divine drizzled all over that hot grilled corn. The combination of salty miso paste, spicy chilli sauce, and sweet honey creates this complex, flavourful sauce that clings to every kernel. Top it with toasted sesame seeds for crunch, fresh coriander for brightness, and sliced spring onions for a gentle oniony bite, and you've got yourself a side dish that's honestly good enough to be the main event! What I love about this recipe is how quick it is - from start to finish, you're looking at about 15 minutes. It's perfect for summer BBQs, brilliant as a side dish for grilled meats or fish, and honestly delicious enough to eat on its own. Once you try corn this way, plain butter and salt just won't cut it anymore!

Why You'll Love This Recipe

• Corn in season: Takes advantage of fresh, sweet seasonal corn
• BBQ perfection: Charred, smoky flavour from grilling
• Incredible sauce: Miso, chilli, and honey create amazing depth
• Ready in 15 minutes: Quick enough for weeknight dinners
• Perfect BBQ side: Impressive addition to any summer spread

Ingredients

For the Grilled Corn:

• 2 corn on the cob (fresh, in season!)
• 1 tablespoon vegetable oil
• Salt and pepper, to season

For the Miso Chilli Butter:

• 50g butter
• 1 teaspoon miso paste (white or red)
• 1-2 tablespoons chilli sauce (adjust to your heat preference)
• ½ teaspoon honey

For Topping:

• 2 tablespoons toasted sesame seeds
• Small handful fresh coriander, roughly chopped
• 2-3 spring onion tops, thinly sliced

Instructions

1. Prepare the corn: Remove the husks and silk from your corn cobs if they're not already prepared. 

2. Season the corn: Drizzle each corn cob with a bit of vegetable oil and rub it all over to coat evenly. Season generously with salt and pepper on all sides.

3. Heat your BBQ or griddle: Heat your BBQ to medium-high heat, or if you're cooking indoors, heat a large griddle pan or frying pan over medium-high heat. You want it nice and hot so the corn gets those beautiful char marks!

4. Grill the corn: Place the seasoned corn cobs on the hot BBQ or griddle. Grill for 6-10 minutes total, turning every 2-3 minutes to get even charring on all sides. You want lovely golden-brown char marks all over and the kernels should be tender. Don't worry about a bit of blackening - that's where the flavour is!

5. Toast the sesame seeds: While the corn is grilling, toast your sesame seeds in a small dry pan over medium heat. Shake the pan frequently and watch them carefully - they burn quickly! Toast for 2-3 minutes until golden and fragrant, then tip them out into a small bowl and set aside.

6. Make the miso chilli butter: In a small saucepan over low-medium heat, add the butter, miso paste, and chilli sauce. Heat gently, stirring, until the butter is melted and everything is combined into a smooth sauce. The miso will dissolve into the butter beautifully.

7. Add the honey: Once the butter mixture is warm and melted, stir in the honey. Give it a good mix and let it warm through for another 30 seconds.

8. Taste and adjust: Give the sauce a taste! You might want more spice (add more chilli sauce), more sweetness (add a bit more honey). Adjust until it's perfect for you!

9. Prep your toppings: While everything's cooking, thinly slice the tops of your spring onions and roughly chop your fresh coriander. Have them ready to go!

10. Cut the corn (optional): Once the corn is beautifully charred and cooked through, you can either serve it whole or cut each cob into smaller pieces (I like to cut each one into 2-3 chunks for easier eating and more surface area for the sauce!).

11. Drizzle with sauce: Arrange your grilled corn on a serving platter. Generously drizzle the miso chilli butter all over the hot corn - don't be shy, make sure every piece gets a good coating!

12. Add the toppings: Sprinkle the toasted sesame seeds all over, followed by the chopped coriander and sliced spring onion tops. If you want, add a tiny extra pinch of salt over the top.

13. Serve immediately: Serve the corn hot while the butter is still melty and delicious. Dig in and enjoy that sweet, spicy, umami-packed flavour!

Chef's Tips

Fresh corn is best: When corn is in season, it's at its sweetest and most delicious. Look for corn with bright green husks and plump kernels.

BBQ for best flavour: Grilling on the BBQ adds incredible smoky depth, but a hot griddle pan works brilliantly too!

Don't skip the char: Those blackened bits are where the flavour is! Don't be afraid of a bit of charring.

Adjust the heat: Start with 1 tablespoon of chilli sauce and add more if you want extra spice. Everyone's heat tolerance is different!

Miso matters: White (shiro) miso is milder and sweeter, red miso is stronger and saltier. Both work - use what you have!

Toast sesame seeds fresh: Toasting them fresh releases their oils and makes them incredibly fragrant and nutty.

Cut for easier eating: Cutting the corn into smaller pieces makes it easier to eat and gives more surface area for that delicious sauce!

Make extra sauce: This miso chilli butter is AMAZING on everything - make a double batch and use it on grilled vegetables, rice, or noodles!

Serve immediately: This is best served hot off the grill while the butter is still melty.

Substitutions & Variations

Different chilli sauce: Use sriracha, sambal, gochujang, or any hot sauce you have. Adjust amount based on spiciness.

No miso? Use 1 teaspoon soy sauce + ½ teaspoon tahini for a similar umami depth (though it won't be quite the same!).

Vegan version: Use vegan butter or olive oil instead of dairy butter - still delicious!

Add garlic: Stir 1-2 cloves minced garlic into the butter sauce for extra flavour.

Lime finish: Squeeze fresh lime juice over the top before serving for extra zing.

Add ginger: Grate a small piece of fresh ginger into the butter sauce for warmth.

Cheese topping: Crumble feta or grate parmesan over the top for extra indulgence.

Peanut version: Sprinkle with crushed roasted peanuts instead of sesame seeds.

Mexican-inspired: Use lime, chilli powder, and cotija cheese instead of the Asian flavours.

Storage & Reheating

Best served fresh: This grilled corn is at its absolute best served immediately while hot and fresh off the grill!

Storage: Store leftover corn (without toppings) in an airtight container in the refrigerator for up to 2 days.

Store sauce separately: Keep any leftover miso chilli butter in a jar in the fridge for up to 1 week. Reheat gently before using.

Reheating corn: Reheat on the BBQ or in a hot griddle pan for 3-4 minutes, turning occasionally. Or wrap in foil and warm in a 180°C oven for 10 minutes.

Use leftover corn: Cut the kernels off the cob and use in salads, fried rice, tacos, or corn fritters!

Not suitable for freezing: Fresh corn doesn't freeze well once grilled. Eat it within a couple of days for best quality.

Frequently Asked Questions

Q: Can I use frozen corn instead of fresh? A: Fresh corn is definitely best when in season, but frozen corn on the cob can work in a pinch. Just make sure it's fully defrosted and pat it dry before grilling.

Q: What if I don't have a BBQ? A: No problem! Use a hot griddle pan or large frying pan. You'll still get lovely char marks and great flavour.

Q: Can I boil the corn instead of grilling? A: You could, but you'll miss out on that smoky, charred flavour that makes this recipe so special. Grilling is definitely worth it!

Q: What's miso paste and where do I find it? A: Miso is fermented soybean paste - it's salty, umami-rich, and delicious! Find it in most supermarkets in the Asian foods section or world foods aisle.

Q: Is this recipe spicy? A: It has a gentle kick from the chilli sauce, but you can control the heat! Start with 1 tablespoon chilli sauce and add more if you want it spicier.

Q: Can I make the sauce ahead? A: Yes! Make the miso chilli butter ahead and store it in the fridge. Just warm it up gently when you're ready to serve.

Q: How do I know when the corn is cooked? A: The kernels should be tender when you pierce them with a knife, and you should have lovely golden-brown char marks all over. Usually 6-10 minutes depending on heat.

Q: Can I use this butter on other vegetables? A: Absolutely! This miso chilli butter is AMAZING on grilled courgettes, aubergine, mushrooms, asparagus - pretty much any grilled veg!

You Might Also Like

5-Minute Asian Green Beans - Another quick and delicious vegetable side dish with Asian flavours!

Courgette, Feta & Chilli Salad - A fresh summer side dish perfect for BBQs and serving alongside this corn.

BBQ Broccoli and Romesco Salad - Another great salad to cook on the BBQ

Enjoy!

Del x

This grilled corn with miso chilli butter is NEXT LEVEL delicious! Charred, smoky, sweet corn drizzled with the most AMAZING sauce made with miso, chilli, and honey, then topped with sesame seeds, coriander, and spring onions. It's SO much better than plain butter and salt. Perfect for summer BBQs and using up seasonal corn!