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Grilled Corn with Miso Butter and Sesame Salt
We balance the toasty sweetness of grilled corn with the creamy-salty richness of butter, miso, sesame and salt. To keep the cooking simple, we borrow cookbook author J. Kenji Lopez-Alt’s clever idea of using a disposable aluminum pan to contain the ears on the grill. We first steam the corn in the pan so the kernels remain plump, then char the butter-coated ears directly over the fire. For maximum flavor, we like sake as the steaming liquid, but water works, too. Scallions and sesame salt, called gomashio in Japanese, are the final flourish. Gomashio is a multipurpose seasoning—sprinkle it on rice, stir-fries and grilled foods of all sorts. Sesame seeds packaged in jars and sold on the supermarket spice rack usually are hulled. We prefer unhulled seeds—they are larger, rounder, appear more plump, and have a richer, nuttier flavor.
6
Servings
Tip
Don’t step away while toasting the sesame-salt mixture. Continuous stirring ensures even browning without scorching. Make sure to transfer the mixture to a bowl to cool, the pan’s residual heat can over-toast the seeds.
45 minutes
plus grill prep
For the sesame salt:
-
¼
cup white sesame seeds, preferably unhulled (see headnote)
Directions
-
01To make the sesame salt, in an 8-inch skillet over medium, toast the sesame seeds and ½ teaspoon salt, continuously stirring and tossing, until golden brown and wisps of smoke rise from the pan, 3 to 5 minutes. Transfer to a small bowl and cool completely; reserve the skillet.
