Chilli, Lime and Miso Corn Cobs

Fire up the barbecue for these fabulously flavoured corn cobs.




Preparation time

30 mins


  • 6 corn cobs
  • 60 g butter
  • 40 g white miso paste
  • Zest and juice of 1 large lime
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp vegetable oil
  • 50 g parmesan, grated
  • Handful of finely chopped coriander leaves


Cook corn cobs in a large saucepan of salted boiling water for 10 minutes, then drain and set aside.

Meanwhile mix together butter and miso paste in a small bowl. Add the chilli and the lime zest.

Preheat barbecue grill or a large frying pan over high heat.

Brush corn cobs with vegetable oil and add to the grill. Cook, turning regularly until golden and slightly charred.

Remove from heat and brush with butter mixture. Squeeze with lime juice, sprinkle with parmesan and coriander leaves and serve.


Top Tip

-        Put any leftover chilli and miso butter into a dish so you can add extra to your corn if desired.

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