Miso Corn
Ingredients
- 2 tbsp white shiro miso
- 5 tsp gluten-free tamari
- 1 tbsp lemon juice (approx. 1/4 lemon, juiced)
- 1 tsp maple syrup
- 1 tbsp coconut oil, melted
Preparation
Begin by peeling and discarding the husk and silk from your corn on the cob. Bring a large pot of water to boil
Prepare miso butter: in a bowl combine miso, tamari, lemon juice, maple syrup and melted coconut oil. Whisk with a fork to combine
Gently immerse corn into boiling water and cook for 3 minutes, until corn turns golden yellow in colour
Turn oven to broil and remove corn from pot. Let cool slightly and pat to dry. Paint corn with miso butter to coat and place on baking tray. Broil corn in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred. (Optional to also do this on the bbq using the same method)