Variation
Spicy: Add 1 teaspoon of shichimi togarashi or red pepper flakes to the butter.
Side Dish · Vegetable · Grilling · Japanese-American Fusion
Black Garlic Grilled Corn with Miso Butter
Upgrade your summer BBQ with Black Garlic Grilled Corn with Miso Butter. This recipe features sweet charred kernels slathered in a rich, funky, umami-packed compound butter.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Compound Butter
- 1
Blend Ingredients
In a small bowl, combine the softened butter, white miso, black garlic paste, honey, and lime juice.
Tip: Use a fork to mash the black garlic cloves against the side of the bowl until no large lumps remain.
Corn Prep
- 1
Oil and Season
Pat the husked corn dry. Rub each ear with a light coating of oil and a pinch of salt.
How to Make Black Garlic Grilled Corn with Miso Butter
Total time: 25 min · Yields 4 servings
- 1
Heat the Grill
Preheat your grill to medium-high heat, approximately 400 degrees Fahrenheit. Ensure the grates are clean and lightly oiled to prevent sticking.
- 2
Grill the Corn
Place the corn ears directly onto the hot grates. Grill for 8 to 10 minutes, turning every 2 minutes. You are looking for even charring and vibrant yellow kernels that are slightly tender.
- 3
First Butter Application
During the last 2 minutes of grilling, brush a thin layer of the black garlic miso butter onto the corn. This allows the miso to toast slightly and the aroma to bloom.
- 4
Final Slather
Remove the corn from the grill and immediately transfer to a platter. While hot, generously apply the remaining butter over the ears, rotating them so the mixture melts into every crevice.
Chef's Tips
- If you cannot find black garlic at the store, look for it in specialty Asian markets or online. Its texture should be soft like dried fruit.
- Do not overcook the corn. It should still have a 'pop' when you bite into it.
- If using a charcoal grill, place the corn on the outer edges of the coals for more controlled charring.
What to Serve with Black Garlic Grilled Corn with Miso Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled skirt steak.
- Excellent with charred halloumi skewers.
- Pairs well with a cold soba noodle salad.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Vegan: Substitute the butter with a high-quality plant-based butter alternative and use maple syrup instead of honey.
Variation
Off the Cob: Grill the corn, cut the kernels into a bowl, and toss with the butter for an 'elote-style' salad.
Storage & Reheating
The miso butter can be made up to 5 days in advance and stored in the refrigerator. Leftover grilled corn can be stored in an airtight container for 3 days. Reheat in a 350 degree oven for 5 minutes to restore the texture.
Further reading
Frequently asked questions
What does black garlic taste like?
It tastes sweet and savory with notes of balsamic vinegar, tamarind, and molasses. It lacks the sharp pungency of raw white garlic.
Can I make this in a pan instead of a grill?
Yes, use a cast iron skillet over medium-high heat to achieve similar char marks on the corn.
Is white miso the same as red miso?
White miso is milder and sweeter. Red miso is fermented longer and is much saltier. White miso is preferred here to let the corn's sweetness shine.
Should I soak the corn first?
Since we are grilling without the husks, there is no need to soak the corn. Soaking is usually for grilling corn in the husk to prevent burning.
Can I use frozen corn?
It is best with fresh cobs, but you can thaw frozen corn on the cob and pat it very dry before grilling.
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