Summer is in full swing which means that corn is abundant, sweet, and an easy addition to any meal. This is a spin-off of the popular Mexican Street Corn, which is slathered with a creamy, cheesy, spicy ‘condiment’. Using miso paste, we created a butter that is complex and full-flavored. Each component comes through nicely balanced and the Manchego adds just enough salt to round it out. Super easy, the butter can be made ahead of time and served just as you pull the corn off the grill. Enjoy!

Ingredients

• 4 ears of sweet corn

• 8 ounces butter, room temp – try our Isigny Beurre de Baratte French butter

• 2 tablespoons Canola Oil

• 3 ounces Marukura Organic White Miso

• 4 teaspoons ginger, finely minced

• 1 teaspoon cayenne pepper

• 1 lime, zested and cut into wedges

• 2 scallions, chopped

• ¼ pound Manchego, finely grated

*Items with an asterisk can be found at The Cheese Shop of Salem.

Directions

1. In a medium bowl, combine room temp butter, miso, ginger, cayenne, and lime zest and mix until smooth and well-balanced. Set aside at room temperature.

2. Brush corn with canola oil and grill until it becomes toasty, about 10-15 minutes.

3. Off the grill, slather corn with the miso butter and sprinkle with grated cheese and scallions. Serve with lime wedges.

Cook’s note: This recipe is all about the microplane. It will mince your ginger perfectly, zest your lime beautifully, and make the Manchego light and fluffy, which makes it like a perfect fresh snowfall of cheese on the corn.