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Miso Butter Corn

Miso Butter Corn

This yummy Miso Butter Corn makes a great snack (kids love it!). It is also an impressive side dish to mains such as barbecued meats and grilled fish. The best part? It’s so easy to make!

Serves 2

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2 whole corn on the cobs (leaves on)

1 teaspoon miso paste

2 teaspoons butter

2 tablespoons sour cream

½ teaspoon brown sugar

For garnishing

1 tablespoon parmesan cheese, freshly grated

1 teaspoon seaweed flakes


  1. First, set a large pot of water to boil.
  2. Trim the corn from the husk by cutting the stalk off the husk with a small, sharp knife.
  3. Gently free the corn from the husk, and reserve the leaves/husk to use for serving.
  4. Pull the strings off the corn and cut each cob into half.
  5. When the water is hot, add the corn and boil for 5-6 minutes until bright yellow and kernels are tender.
  6. Remove from the water and allow to cool.
  7. Once cool, carefully cut the corn kernels off the cobs with a small, sharp knife and discard the cobs.
  8. In a medium saucepan, add the miso, butter, sour cream and sugar. Turn the heat on low, and stir to combine. Allowing to gently thicken - about 5-6 minutes.
  9. Add the corn, fold through and take off heat. 
  10. Spoon into the corn husk, then top with seaweed flakes and grated parmesan.

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