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Grilled corn on the cob with miso mayonnaise

Charred, sweet corn brushed with a tangy miso-mayo glaze
Creamy, savory, and just a little spicy in every bite
Serve warm with a sprinkle of parsley and dig in

side dish ⏱ 25 min 320 kcal / portion 35.0 g carbs / portion (estimated) vegetarian eggmustard 🔗 Original source

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Grilled corn on the cob with miso mayonnaise
v6 · rb0e705f985 20260727Z1751 250 ml sunflower oil 80 g white miso paste 1 piece green chilli 4 pieces corn cob 2 tbsp parsley process egg yolk, mustard, garlic, vinegar and tamarind until combined 🌀 slowly whisk in sunflower oil until half incorporated 🌀 add white miso paste and whisk with remaining sunflower oil until thick 🌀 mix in finely chopped green chilli to combine 🍳 boil a large pan of water blanch corn for three minutes 🔪 drain and pat dry corn 🌀 mix corn with olive oil and salt 🍳 chargrill corn in a very hot pan for about eight minutes, turning often 🍽 brush corn with a light layer of miso mayonnaise for glazing 🍽 sprinkle with finely chopped parsley 🍽 serve with remaining miso mayonnaise for dipping or spreading Miso Corn 🥗 1 piece egg yolk 1 tbsp dijon mustard 3 pieces garlic clove ½ tbsp cider vinegar 2 tbsp tamarind paste 3 tbsp olive oil salt to taste 125 ml white miso paste 125 ml sunflower oil green chilli olive oil, salt parsley
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Preparation steps

  1. process egg yolk, mustard, garlic, vinegar and tamarind until combined
  2. slowly whisk in sunflower oil until half incorporated
  3. add white miso paste and whisk with remaining sunflower oil until thick
  4. mix in finely chopped green chilli to combine
  5. boil a large pan of water
  6. blanch corn for three minutes
  7. drain and pat dry corn
  8. mix corn with olive oil and salt
  9. chargrill corn in a very hot pan for about eight minutes, turning often
  10. brush corn with a light layer of miso mayonnaise for glazing
  11. sprinkle with finely chopped parsley
  12. serve with remaining miso mayonnaise for dipping or spreading

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