# What You'll Need:
→ Vegetables
01 - 4 ears fresh corn, husked
→ Miso Butter
02 - 4 tablespoons unsalted butter, softened
03 - 1.5 tablespoons white miso paste
04 - 1 teaspoon soy sauce
05 - 1 teaspoon honey or maple syrup
06 - 1 small garlic clove, finely grated
07 - 1 teaspoon fresh lime juice
→ Garnish
08 - 1 tablespoon chopped fresh chives or scallions
09 - Lime wedges
10 - Shichimi togarashi to taste
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small bowl, combine softened butter, white miso paste, soy sauce, honey or maple syrup, grated garlic, and fresh lime juice. Blend until smooth and creamy.
03 - Brush each ear of corn lightly with miso butter mixture, ensuring even coverage.
04 - Place corn directly on grill grates and cook for 10 to 12 minutes, turning occasionally, until nicely charred and tender throughout.
05 - Remove corn from grill and immediately brush with remaining miso butter while still hot.
06 - Sprinkle chopped chives or scallions and shichimi togarashi as desired. Serve with lime wedges.