30-Minute Grilled Corn Salad with Miso
Welcome to your new favorite summer dish – Grilled Corn with Miso and Scallions! This recipe combines the sweet, smoky flavors of charred corn with a rich, umami-packed miso sauce. An ideal gluten-free dish for BBQs, picnics, or cookouts, this recipe will elevate your corn on the cob to a whole new level.
Servings: 4 servings
Calories: 178kcal
Equipment
Ingredients
For the miso sauce
- 3 Tbsp unsalted butter
- 2 Tbsp white miso paste
- 1 Tbsp sake
- 1 tsp sesame oil
- 1 tsp granulated sugar
For the corn
- 3 ears of corn, husks and silk removed
- 4 scallions, thinly sliced
- ½ cup fresh cilantro leaves, roughly chopped, plus more for serving
- 2 tsp sesame seeds
- Flaky sea salt
Instructions
- Make the sauce. In a medium small saucepan, combine 3 Tbsp unsalted butter, 2 Tbsp white miso paste, 1 Tbsp sake, 1 tsp sesame oil, and 1 tsp sugar. Cook over medium heat, whisking occasionally, until smooth. Set aside.
- Grill the corn. Preheat a grill to medium-high. When hot, coat with nonstick grill spray. Place shucked corn directly on grill grates then cook for 3-4 minutes per side, about 12-14 minutes total. The corn should be charred on all sides.
- Cut each ear of corn. Allow the corn to cool for about 5 minutes, then use a sharp knife to cut the kernels off each ear of corn. Place in a large bowl.
- Toss with sauce, then serve! Add the miso sauce, sliced green onions, fresh cilantro, and sesame seeds, then toss to thoroughly mix. Serve immediately or at room temperature with a generous pinch of flaky sea salt. Feel free to garnish with additional cilantro or sesame seeds!
Notes
- You can prepare the miso sauce a day in advance and store it in the refrigerator. Grill the corn and combine it with the sauce just before serving.
- Leftovers and storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the corn in a skillet over medium heat until warmed through or microwave for 1-2 minutes.
- To freeze: While the texture of the corn might change slightly when frozen, you can freeze it. Place the corn in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition
Calories: 178kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 331mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 651IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
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