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Sweet, juicy corn on the cob is in abundance at the height of summer and this is the best time to fire up the charcoal grill, baste some cobs and get your barbecue on.
The combination of miso, butter, chilli and coriander makes a wicked little addition to the summery sweetness of the corn.
6 corn on the cob in their husks
100 grams unsalted butter
60 grams white miso paste
1 red chilli, finely chopped
A nice handful of fresh coriander leaves
Carefully peel back the corn husks, remove the silks (stringy parts) then soak for 1 hour in a pot of cold water. (This prevents the husks from burning while the corn grills.)
Basting sauce: Place the butter and miso in a small pot over a gentle heat until melted, stirring occasionally to combine. Once melted, add the chilli and coriander and cook for 5-10 minutes to combine the flavours, then set aside and keep warm.
Preheat your charcoal or gas barbecue to a high heat.
Take the cobs out of the water and pat dry. Brush the butter sauce over the corn and then pull the husks back up. (This will allow them to steam for the first part of cooking.)
Place the cobs on your preheated barbecue, cover with the lid and cook for 10 minutes, turning halfway through. Then pull back the husks, brush the cobs with butter again and return to the heat, leaving the husks pulled back and either hanging over the side or away from the direct heat. Grill for another 5 minutes, brushing with more butter as you turn the cobs until the corn is golden and charred on all sides. Remove from the heat, give the cobs one final basting of butter sauce, season to taste and finish with a good squeeze of lemon.