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Grilled Corn with Miso Butter
Recipe adapted from Peter Serpico, Serpico, Philadelphia
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
1 stick unsalted butter at room temperature
¼ cup white miso
4 ears corn, shucked
1 tablespoon canola oil
2 scallions, white and green parts, thinly sliced
1. To a small bowl, add the butter and miso, stirring until thoroughly combined.
2. Heat a charcoal or gas grill to high heat. Brush the corn with the canola oil and grill until charred on all sides, about 4 minutes total. Brush the miso-butter mixture on the hot corn. Serve sprinkled with the scallions.
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