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Corn with lemon myrtle miso

Name: Grilled corn with lemon myrtle miso recipe
Yield: 6
Ingredients: 4 corn cobs, in husks; 100g white miso paste; Finely grated zest and juice of 1 lemon; 20.00 ml soy sauce; 2 tsp brown sugar; 1 tsp lemon myrtle powder (from specialty grocers or online); 100g lightly salted butter, melted; 50.00 ml extra virgin olive oil, to grease; Lime halves, to serve

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by delicious. team

delicious. team

Oct 10, 2024

"This marries the zest of lemon myrtle with the umami richness of miso for a uniquely Australian twist on a springtime favourite." - Cynthia Litster, owner of The Waratah

This recipe is by Joey Astorga from The Waratah

4 corn cobs, in husks
100g white miso paste
Finely grated zest and juice of 1 lemon
1 tbs soy sauce
2 tsp brown sugar
1 tsp lemon myrtle powder (from specialty grocers or online)
100g lightly salted butter, melted
2 1/2 tbs extra virgin olive oil, to grease
Lime halves, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place corn in their husks on a baking tray and roast for 45 minutes. Set aside to cool. Detach husks, keep husks to decorate, if you like. Cut corn in half widthways.
2.

Place miso, lemon zest and juice, soy sauce, sugar, lemon myrtle and 1/4 cup (60ml) water in a small bowl. Season and whisk to combine. Brush corn with melted butter, then with miso mixture.
3.

Grease a large heavy-based frypan or chargrill with oil, and cook corn over high heat, turning and basting with marinade, for 4-5 minutes until golden and charred. Serve with lime halves.