Miso, chilli and lime corn on the cob recipe
Perfect cooked on the barbecue, but you can also make in a griddle pan. Make extra miso, chilli and lime butter and use it to brighten up other vegetables too.
Ingredients
- 6 whole corn cobs
- 60 g butter
- 40 g miso paste
- 2 limes, zest and juice
- 1 red chilli, deseeded and finely chopped
- 2 tbsp vegetable oil
- 1 handful chopped parsley
- 1 handful Parmesan, grated, to serve
- 6 whole corn cobs
- 2.1 oz butter
- 1.4 oz miso paste
- 2 limes, zest and juice
- 1 red chilli, deseeded and finely chopped
- 2 tbsp vegetable oil
- 1 handful chopped parsley
- 1 handful Parmesan, grated, to serve
- 6 whole corn cobs
- 2.1 oz butter
- 1.4 oz miso paste
- 2 limes, zest and juice
- 1 red chilli, deseeded and finely chopped
- 2 tbsp vegetable oil
- 1 handful chopped parsley
- 1 handful Parmesan, grated, to serve
Details
- Cuisine: Global
- Recipe Type: Corn
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Bring a large saucepan of salted water to the boil. Add the corn cobs and cook at a gentle roiling boil for 10 minutes. Drain and set aside.
- Mix the butter and miso paste together in a small bowl until smooth and even in colour. Mix in half the lime zest and all of the chilli.
- Preheat a griddle pan or large frying pan over a high heat. Pat the drained cobs dry and brush all over with the oil.
- Add to the hot pan and cook for 6-10 minutes, turning every few minutes until golden and charred.
- Remove the cobs from the pan and brush each one all over with the miso butter. Sprinkle with the rest of the lime zest, the parsley and the grated Parmesan. Squeeze over the lime juice, then serve.
This recipe is extracted from Cook for the Soul by Lucy Lord (HarperCollins, £16.99), available from 28th April.
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