Grilled Corn with Spicy Miso Butter

Ingredients

• 8 tablespoons butter, softened, divided
• 2 tablespoons white miso paste
• 1 tablespoon sriracha
• 1/4 teaspoon cayenne pepper
• 4 ears corn, shucked
• Kosher salt and freshly ground black pepper
• Type of fire: direct
• Grill heat: high

Directions

1. In a small bowl, whisk 4 tablespoons (55g) butter with the miso, sriracha, and cayenne until smooth, then put it aside.
2. Rub the corn with the remaining butter, sprinkle it with salt and pepper, and wrap each ear separately in aluminum foil.
3. Fill and light 1 charcoal chimney. Once the charcoal is fully lit and coated in gray ash, pour it out and distribute the coals in an even layer across the whole coal grate. Put the cooking grate on, cover the grill, and preheat for 5 minutes. Scrape the grilling grate clean and oil it.
4. Arrange the foil-wrapped corn on the grill and cook until the kernels are tender with a little char, about 20 minutes, turning the ears 4 times as they cook.
5. Take the corn off the grill and let it rest for 3 to 5 minutes.
6. Unwrap the corn, spread spicy miso butter over each ear, and serve.