Sriracha & Miso Charred Corn on the Cob
Remove the husks and peel the corn cobs, but leave them attached at the bottom. Place cobs in a heatproof dish along with ½ cup water. Microwave on full power for 10 minutes. Meanwhile, preheat a cast iron pan over medium heat.
- While the corn is cooking, add the butter, soy sauce, miso paste and sriracha to a large bowl and mix until well combined.
- Once the pan is hot, add the corn cobs. Use a pastry brush to generously coat the corn cobs with the miso butter mixture. Cook for 5 minutes, turning regularly and basting often, until the corn is tender and has a delicious char.
- Remove from the heat and transfer to a serving plate. Sprinkle with sea salt and chilli powder, then drizzle with extra sriracha.
