Corn on the cob with miso butter
Ingredients:
125 g soft butter
25 g Sweet Floral MISO | Lupin MISO
1 tsp finely grated organic lemon peel
1-2 corn cobs per person
2 tbsp black sesame seeds
some chives and optionally a bunch of cress
Recipe:
1 Whisk the softened butter with the miso paste and finely grated lemon zest until smooth. Place the butter in the center of a piece of cling film, roll it up, and form it into a tight butter roll. Twist the sides of the film like a candy. Chill.
2 Cover the corn cobs and boil them in plenty of water without salt for 8 minutes, then let them cool (or grill them directly).
3 Roast sesame seeds in a pan without fat for 3-4 minutes, constantly moving the pan.
4 Drain the corn on the cob and grill over medium heat for 6-8 minutes, turning occasionally.
5 Cut chives into rolls, cut cress from the bed.
6 Serve the corn with slices of hot miso butter, sprinkle with sesame seeds, chives and cress.
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