Grilled Corn with Whipped Miso Butter

1 stick (½ cup) butter, at room temperature

2 tablespoons miso (white)

Juice and zest of 1 lime  

6 ears of sweet corn, husked and cut into thirds

3 tablespoons olive oil

Sea salt

½ teaspoon cayenne powder

1 tablespoons toasted sesame seeds

  1. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes). Set the temperature to high, and preheat, lid closed, for 10 – 15 minutes.
  2. Combine butter, miso, and lime zest and juice in a large bowl. Season with a pinch of salt, then whisk and whip until creamy and smooth. Set aside.
  3. Rub the corn with the oil, coating every nook and cranny. Grill the corn until lightly charred, tender, and cooked through (about 8 – 10 minutes). Hit the corn all over with the butter, then sprinkle over the cayenne and sesame seeds. Delicious!

*Note! This recipe makes extra miso butter! It will store perfectly in the fridge, and is incredible on everything from fried eggs, basted over steak, over grilled fish – you name it!