Grilled Corn with Miso Butter 味噌バターコーン

4 ears frozen or canned corn

1 green onion/scallion (chopped)

subheading: Honey Miso Butter:

4 Tbsp unsalted butter (at room temperature)

1 Tbsp miso (I used Organic Miso Saikyo Sweet from Hikari MIso, but you can use any type of miso for different variations; Adjust the saltiness based on your miso)

1 Tbsp honey

2 tsp soy sauce

¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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