Jagung Bakar dengan Madu Miso Butter

Instructions

1. Strip the husks away from the top of 4 ears sweet corn to the base, like peeling a banana. Leave the husks attached at the stem end and fold it back over the stalk. Remove the corn silk (it's easier to husk corn under running water). Tie the husk with string or a strip of husk to form a handle.
2. In a bowl, mix all ingredients for miso butter sauce: 4 Tbsp unsalted butter (at room temperature), 1 Tbsp miso, 2 tsp soy sauce, 1 Tbsp honey, and ¼ tsp Diamond Crystal kosher salt (to taste). Set aside.
3. Heat an outdoor grill to High. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.
4. Place the corn on the grill and put a sheet of aluminum foil under the husk to keep the husk from burning.
5. Brush the corn with the miso butter sauce as it grills. The ears are cooked when golden brown, about 10–15 minutes.
6. Garnish with 1 green onion/scallion (chopped) and serve.
7. Arrange a rack in the middle of the oven. Preheat the oven to 375°F (190ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Remove the husk and silk from the corn. Brush the miso butter sauce on the corn and wrap each ear of corn in a 6-inch piece of aluminum foil. Roast for 30 minutes. These corn cobs will essentially steam inside the foil. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.