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
¼ 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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!