Grilling corn concentrates its sweetness and gives it a nice smoky flavor, which pairs wonderfully with the compound butter's triple punch of umami from mushrooms, miso and Parmesan. Read more about this recipe here.

EatingWell Magazine, July/August 2021


Credit: Matthew Benson

Recipe Summary

35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Combine mushrooms and miso in a small saucepan. Cook over low heat, stirring often, until the mushrooms soften into the miso, 6 to 10 minutes. Let cool to room temperature, about 20 minutes.

  • Meanwhile, oil the grill rack. Grill corn, turning occasionally, until tender and lightly browned, about 10 minutes. Let cool to room temperature, about 15 minutes.

  • Combine butter and the mushroom mixture in a food processor. Process until smooth. (Alternatively, mash with a fork in a small bowl.) Season with salt.

  • Spread some of the mushroom-miso butter onto each ear of corn. Sprinkle with Parmesan and crushed red pepper.

To make ahead

Refrigerate mushroom butter (Steps 2 & 4) for up to 3 days. Bring to room temperature before serving.

Nutrition Facts

1 ear corn & 1 Tbsp. butter
168 calories; fat 9g; cholesterol 20mg; sodium 211mg; carbohydrates 22g; dietary fiber 3g; protein 6g; sugars 7g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 440IU; potassium 330mg.