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
½ teaspoon cayenne powder
1 tablespoons toasted sesame seeds
- 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.
- 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.
- 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!