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Fresh corn on the cob tastes amazing when grilled on the barbecue and drizzled with butter. This barbecued corn recipe adds umami to the butter with white miso and shio koji paste (a seasoning made of fermented salt and white rice). If you can't find shio koji, just season the butter with an extra pinch of salt
Recipe taken from Makan: Recipes from the Heart of Singapore (£26, Bloomsbury Absolute) Photography © Kris KirkhamPrepare the barbecue (or heat the oven grill). Blanch the sweetcorn whole in salted boiling water for 1 minute, then place in an ice-bath to stop it cooking any more. Drain and pat dry.
In a small bowl, mix together the butter, shio koji, miso and chilli until smooth and evenly blended. Alternatively, pulse together in a small food processor. Gently melt the butter in a saucepan.
Place the sweetcorn on the barbecue rack, directly over the hot coals, to colour lightly on all sides, then use a pastry brush to liberally coat with the miso koji butter. Continue cooking until the sweetcorn is nicely blistered all over. Give it one final brush of the butter, then serve.
Prepare the barbecue (or heat the oven grill). Blanch the sweetcorn whole in salted boiling water for 1 minute, then place in an ice-bath to stop it cooking any more. Drain and pat dry.
In a small bowl, mix together the butter, shio koji, miso and chilli until smooth and evenly blended. Alternatively, pulse together in a small food processor. Gently melt the butter in a saucepan.
Place the sweetcorn on the barbecue rack, directly over the hot coals, to colour lightly on all sides, then use a pastry brush to liberally coat with the miso koji butter. Continue cooking until the sweetcorn is nicely blistered all over. Give it one final brush of the butter, then serve.
15 minutes
Serves 18-22 scones
