I absolutely adore sweet summer corn, but I’m a savory girl at heart. I think that’s why I love this Grilled Corn Salad with Miso so much! It’s flavor-packed with a rich umami sauce that coats every single kernel. I add chopped cilantro, green onion, and sesame seeds for texture and a bright herbaceous taste that perfectly complements the sweet, yet savory miso.
This would be a fantastic side dish for any summer cookout, but I especially love to pair it with grilled proteins, like steak, salmon, or chicken.
For more easy side dishes, give my Zucchini Fritters with Feta, my Grilled Potato Salad, or this Eloté-Style Grilled Corn a try next!
What You’ll Need
- Corn on the cob: For this recipe, you’ll want to shuck the ears of corn before grilling.
- Scallions, thinly sliced
- Fresh cilantro
- Sesame seeds
- Flaky sea salt
The miso sauce is made with butter, white miso paste, sake, sesame oil, and sugar. It’s really quick and simple to mix together, you just heat it all up in a saucepan.
Ingredient Substitutions
- To make this dairy-free, simply use a vegan butter.
- If you don’t have sake, you can replace it with mirin or a splash of white wine.
- Instead of sugar, consider using honey or maple syrup as natural sweeteners.
- Add extra veggies! I am completely obsessed with this grilled zucchini and corn salad — you can get creative and add summer squash, chopped kale leaves, handfuls of arugula or spinach — whatever you like!
Directions
- Make the miso sauce. Combine butter, white miso paste, sake, sesame oil, and sugar in a saucepan, then cook stirring occasionally until smooth. Set aside.
- Grill the corn. Preheat a grill to medium-high. Coat the grates will grill spray, then place shucked ears of corn onto the grates. Cook for 3-4 minutes per side, or about 12-14 minutes total. Cool slightly, then cut the kernels off and place in a bowl.
- Toss with sauce. Pour the miso sauce on top, then add sliced green onions, fresh cilantro, and sesame seeds. Toss well to thoroughly mix. I like to serve this corn salad room temperature with a pinch of flaky sea salt and extra cilantro. Enjoy!
FAQs
Yes, you can use frozen corn if fresh corn is not available. Thaw the corn completely and pat it dry before grilling or sautéing in a hot skillet until charred.
You can char the corn in a hot cast-iron skillet or use a broiler in your oven. Just make sure to turn the corn frequently to get an even char.
Ari’s Best Tips!
- Watch the grill: Corn can go from perfectly charred to burnt quickly, so keep an eye on it and turn it often.
- Miso varieties: While white miso paste is preferred for its mild flavor, you can experiment with yellow or red miso for a stronger taste.
- Add spice! If you like heat, add a pinch of chili flakes to the miso sauce, or you can either stir in some spicy mayo or add a few thin slices of chili peppers. Jalapeños are easily accessible, but I love the intense heat from Thai chili peppers!
Make-Ahead, Leftovers, & Storage
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.
Serving Suggestions
I love tot op this with lots of fresh cilantro, green onion, and sesame seeds for an added crunch. Consider serving it with the following:
- Grilled meats: It pairs beautifully with grilled chicken, beef, or seafood. I particularly love it on top of roasted salmon.
- Tacos: Add the corn to tacos with some avocado and lime. Try it with my grilled fish tacos!
- Salads: Mix into a fresh salad for extra flavor and texture.
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30-Minute Grilled Corn Salad with Miso
Equipment
- Grill spray
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
Photography by: Megan McKeehan
The post 30-Minute Grilled Corn Salad with Miso appeared first on Well Seasoned Studio.