Look for sweetcorn with firm, plump kernels and green unblemished husks. The miso glaze imbues the corn with a lovely sweet/smoky flavour when grilled.
INGREDIENTS
6 fresh sweetcorn
lime wedges for serving
Miso glaze
2 tablespoons white miso paste
1 tablespoon mayonnaise (I used Kewpie)
2 teaspoons mirin
1 teaspoon cooking sake
1 teaspoon brown sugar
ΒΌ teaspoon sesame oil
1 clove garlic, crushed
freshly ground pepper
METHOD
Preheat a barbecue until medium hot.
Glaze: Whisk the miso and mayonnaise together until smooth then whisk in the remaining ingredients.
Carefully peel back the husks on each corn cob, then pull off the silks.If leaving the husks on, wrap them in foil to prevent them burning.
Brush the corn with the glaze and place on the lightly oiled barbecue.
Cook for 15-20 minutes, turning and brushing with the glaze until the corn is golden brown and tender. Cooking time will depend on the size of the corn. Squeeze over the lime wedges before eating. Makes 6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.