Spicy Corn on the Cob With Miso Butter and Chives

By Emily Fleischaker

Spicy Corn on the Cob With Miso Butter and Chives
Ryan Liebe for The New York Times
Total Time
15 minutes
Rating
4(534)
Notes
Read community notes

Corn slathered in miso butter is special enough, so you’re within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to “seven-flavor chile pepper,” though not all of those seven flavors are chile: There’s also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can’t find shichimi togarashi, substitute crushed red-pepper flakes.

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Ingredients

Yield:4 servings
  • 4ears fresh corn, shucked
  • 4tablespoons unsalted butter, at room temperature
  • 2tablespoons white miso paste
  • 2tablespoons finely chopped fresh chives
  • 1teaspoon shichimi togarashi or crushed red-pepper flakes
  • Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

208 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 334 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

  2. Step 2

    Meanwhile, in a small bowl, mix together butter and miso paste.

  3. Step 3

    Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

Ratings

4 out of 5
534 user ratings
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Cooking Notes

Kathryn

This time I used two bags of frozen corn and just sauteed the corn with the additional ingredients. It was a hit! Even with my extremely picky brother-in-law :)

Megan, NYC

This was lovely, esp with the lime at the end. I melted the butter and miso together and added chives and red pepper flakes right in, whisking all the while. Amazing!

josefa

The revelation of miso butter just made my life so much better. Didn’t have chives so chopped spring onions very finely and added sesame and turkish Sumak which brought a splash of acidity.

Holly

I made this on Labor Day. Prior to making it I was skeptical the butter and miso would mash well and then I forgot to leave my butter out. So I melted the butter slightly - not completely so it got to a smooth consistency but not a liquid - and used a whisk. It was absolutely delicious on grilled corn. I just used red pepper but the spice was so perfect on the umami butter I didn’t care about not hunting down the other spice.

Martha

Can buy the Japanese spice mix on Amazon

Chris Raftery

The recipe as described is excellent. We've used it on this summer's corn four or five times now. As a variation try substituting harissa for the togarashi. Also very good.

Diane Smith

A top-shelf restaurant in my town sources their shichimi togarashi from oaktownspiceshop.com. I've bought it from them online and it is terrific! Highly recommended. I've tried other brands and they always taste off. They also published a cookbook, Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes. It's worth a read.

Liz B.

I cut the corn off the cob and sauteed in the pan with the ingredients due to family preferences. It was great! Left the spice out for my toddler's portion and he enjoyed it, and my husband loved it. I definitely think it would be better with grilled corn cobs as written - that smokey char would go so well with the miso and spice.

Joshua

I had to go to 10 spice shops to find the Shichimi Nanami Togarashi but it was worth it. It is very unusual with seaweed and orange peal, but it is very tasty, and worth the extra efforts to get authentic Japanese spice. I made it with a side dish of Basmati rice with onions, chilli flakes & greek yoghurt.

John Neill

Some may find obtaining the stunning (& versatile !) Japanese listed pepper mix very difficult to obtain .. a reasonable facsimile ( less complex of course, but...) is the judicious use of ground cayenne pepper.. you may add a very few black sesame seeds when lightly dusting right at the end ... there’s little taste in truth - but it looks sensational!

Jim

Amazon, the great equalizer

rochelle

I find the easiest way is to microwave. 4 ears of corn should take 5 min, that's what I'm doing tonight.

Mona

Good. I used nanami togarashi, as had some sitting on my spice shelf for years, & rarely had a use for it. On the internet, there is conflicting info about whether sachimi togarashi & nanami togarashi are the same or not, but most agree they are similar. Veganized with Earth Balance subbed for butter. Had no chives so left them out. Used the last of the season’s corn from the local farmer’s market. Probably best with grilled corn, but like most NYers in small places, I own no grill.

Mona

P.S. I thought it needed salt, so added my favorite Himalayan pink salt. I think the salt improved the flavor a lot.

David

Instead of chili flakes, I used chili crisp, and instead of sprinkling most of the junk on at the end, I mixed the chives and chili crisp into the butter. Much easier and tastier that way!

Deb in PA WA

I mixed all the seasonings in the butter, slathered it on the corn, wrapped the corn in foil and roasted in the oven (it was pouring rain so wasn't going to stand outside!). Turned out great!

Louise

Absolutely perfect. Even with microwaved corn on the cob. Thank you!

C. Corvus

I used Sriracha instead of pepper flakes. Still slaps.

lanw

The broth just wasn’t that great to me. A bit bland and I just didn’t like the flavor. Too much turmeric maybe? A chicken broth base might have been better. I used Trader Joe’s chicken dumplings - and they just didn’t taste that good. This one was a fail for me.

Tracy

Used Tyler Florence's oven roasted corn on the cob recipe. No need to husk or remove silk. Perfect corn every time. The Miso butter takes it over the top to Nirvana. We don't boil corn anymore and in days it's too hot to grill in Texas, we flash cook in the Ninja air fryer.

susan pate

Yes, please buy local and family owned Oaktown Spice is a wonderful slice shop in Oakland

Penny

Awesome!!

Lesley

Unbelievably good, once I figured out that melted butter and miso do not combine. Cut the butter to 3 tbs.

Liz B.

I cut the corn off the cob and sauteed in the pan with the ingredients due to family preferences. It was great! Left the spice out for my toddler's portion and he enjoyed it, and my husband loved it. I definitely think it would be better with grilled corn cobs as written - that smokey char would go so well with the miso and spice.

Diane Smith

A top-shelf restaurant in my town sources their shichimi togarashi from oaktownspiceshop.com. I've bought it from them online and it is terrific! Highly recommended. I've tried other brands and they always taste off. They also published a cookbook, Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes. It's worth a read.

Liz B.

Oaktown Spice Shop is amazing! All their spices are so flavorful.

Barbara

For you vegans, using more miso and omitting the butter works just fine! Tasty! We use chopped cilantro instead of chives most days.

carrie

Would red miso work, so you think?

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