Ryan and I were camping in the Eastern Sierras recently at a gorgeous locale called Silver Lake (also the name of our neighborhood in Los Angeles so I guess it was meant to be). My friend Sienna, who you may recognize as the talented artist, food stylist and Hudson Workshops founder, her hubs Dallas and their mini-them, Dakota have been vacationing there for a while so this year we decided to tag along. And thank god we did. This was some postcard camping, boating, fishing and hiking at its finest.
Our neighbor at the campground, a happy well-fed man named Mike rolled in with his family to celebrate his 40th birthday and upon smelling the bacon I had sizzling on the camp stove, he promptly came over to say hello. We got to talking about food (what else!) and both quickly discovered that we were crazed for it. He showed me photos of his homemade grilling rigs, filled in Ryan on all the best fishing spots in the area and gave us some corn his coworker grew that was kicking around in his camper. In some ways he reminded me of my dad, in others like every guy I grew up with in Wisconsin. I like guys like Mike. And the corn wasn’t too shabby either.
1 stick butter, softened
2 tbsp sesame oil
1 tbsp gochujang*
Heat the grill or grill pan to medium high heat.
To make the miso butter, mix together the butter, sesame oil, miso, and gochujang. If you are making a large batch of this, you can use the food processor and the butter doesn’t have to be softened. This compound butter freezes well so you can wrap it in small bundles and keep in the freezer for future use.
Shuck the corn and spray it with cooking spray. Grill until slightly charred, turning the cob so that it is cooked evenly, about 10 minutes.
Remove the corn from the grill and rub with the spicy miso butter. Squirt some lime juice and give them a nice dusting of furikake.
*Gochujang is a Korean chili paste that’s in like everything they make. It’s delicious and you should go on the interwebs and buy some if you don’t have access to it where you live.
**Furikake is a Japanese dry seasoning that has sesame, seaweed, salt, sugar and dried fish. It is traditionally sprinkled on rice which is delicious. Clearly also awesome on corn. Again, interwebs it if you can’t find it in your town.