Grilled Corn With Miso Honey Butter; get the recipe, below. (Deb Lindsey/For The Washington Post)

Here’s an easy way to elevate corn on the cob with hardly any extra effort: Slather it with a coating of umami-rich miso paste blended with butter, a salty kick of soy sauce and a hint of honey sweetness.

When the corn meets the grill, in less than 10 minutes the sweet summer staple is transformed into something complex and exciting as it becomes beautifully charred and the savory, nutty miso butter melts lusciously between the kernels.

The accompanying recipe has so much flavor, it is hard to believe that it is a lightened-up version of the typical preparation — a favorite street food in Japan that often involves a lot more butter.

Here, the small amount of butter is matched with an equal amount of better-for-you oil. The result is an alluringly tasty and healthful street corn experience to enjoy in your own backyard.

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Grilled Corn With Miso Honey Butter

4 servings

From nutritionist and cookbook author Ellie Krieger.


1 tablespoon unsalted butter, at room temperature

1 tablespoon neutral-tasting high-heat oil, such as canola

2 teaspoons white miso paste

1½ teaspoons honey

1 teaspoon low-sodium soy sauce

4 ears fresh corn, husked

Thinly sliced scallion greens, for garnish (optional)


Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames.

Lightly coat the grill rack with oil and place it on the grill.

Meanwhile, combine the butter, oil, miso, honey and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth.

Brush the corn with the miso-butter mixture, then place the corn on the grill. Cook for 6 to 8 minutes, using tongs to turn them frequently, until the corn is crisp-tender and nicely charred.

Transfer to a platter. Garnish with scallions, if using, and serve.

More healthful summer sides from Ellie Krieger:

(Deb Lindsey/For The Washington Post)

Red Cabbage and Fennel Slaw With Sunflower Seeds

(Goran Kosanovic/For The Washington Post)

Freekeh Salad With Raspberries

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