Grilled Corn with Mushroom-Miso Butter

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.