- 4 tablespoons room-temperature unsalted butter
- 1 tablespoon miso
- 4 husked ears of corn
- 2 tablespoons vegetable oil
- Salt
- Toasted sesame seeds, garnish
- Mix 4 tablespoons room-temperature unsalted butter and 1 tablespoon miso in a small bowl. Rub 4 husked ears of corn with 2 tablespoons vegetable oil; season with salt.
- Grill over medium-high heat, turning often, until lightly charred and tender, about 5 minutes.
- Spread corn with miso butter and sprinkle with toasted sesame seeds.