Ingredients
4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
2 tablespoons finely chopped fresh chives
1 teaspoon shichimi togarashi or crushed red-pepper flakes
Lime wedges, for serving
Directions
1
Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
2
Meanwhile, in a small bowl, mix together butter and miso paste.
3
Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.