Mexican Grilled Corn with Chickpea Miso Butter

Ingredients:

  • 4 ears Corn on a cob (remove their husks)

  • 2 tablespoons Chickpea Miso

  • 1/2 Sweet Pepper

  • 2 tablespoons Unsalted butter or coconut oil or vegan butter

  • 1 Lime (for zest and juice)

  • Red chili powder, to taste

    Garnish

    • 1 lime cut into wedges

    • 1/2 cup cotija cheese or grated Parmesan

How to make:

  1. Soften butter (or coconut oil) and combine with Chickpea Miso.

  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. (If you use a grill)

  3. Brush grill grate with oil. If you cook on a stovetop, you can use either a saute pan or a grill pan.

  4. Preheat lightly oiled pan over medium heat.

  5. Grill or saute corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.

  6. Remove from heat and immediately brush each ear with butter-chickpea miso paste. Sprinkle each with lime zest, lime juice, and a pinch of chili powder.

  7. Sprinkle cheese and more lime juice as you (and your guests) like.

Tips:

This recipe is great for summer grilling season. Serve them family-style: put cheese, lime wedge, and extra chile powder separately and let your guests top the corn however they wish.

(Recipe by Eri Shimizu)