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MISO-BUTTER CORN
1 stick of room temperature unsalted butter
1/4 cup miso paste
1 scallion or a few chives, minced
1/2 teaspoon shichimi or chili powder
1/4 teaspoon tamari or soy sauce
1/4 teaspoon rice wine vinegar
6 ears of corn, cut into thirds
lime to finish
Preheat a grill or skillet over high heat. Combine the butter, miso, scallion, shichimi, soy sauce and rice vinegar in a bowl and stir until well mixed.
Grill the corn until it is charred a bit and has some nice color. Slather it in miso butter. Squeeze it with lime and maybe some more shichimi.
Party.
Don't Panic Pantry