1 Peel the husks back, but make sure they remain attached to the bases of the cobs. Remove the silk inside. Re-cover the corn with the husks and soak them in cold water for five minutes before cooking.
2 Make the miso butter: mix together the butter and miso until they form a uniform spread. Set aside.3 Preheat the barbecue on medium. Barbecue the corn for 10 minutes, rotating the ears a quarter turn every few minutes (the corn will steam in the husk). Then peel back the husks and place the corn back on the barbecue. Cook, turning the cobs occasionally, until the kernels are nicely browned in spots; about five minutes total. Transfer the corn to a platter and slather each cob with the miso butter before serving.
800kJ per serve
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