Grilled Corn with Miso Butter
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1 tablespoon miso
- 4 ears of corn, husked
- 2 tablespoons vegetable oil
- Kosher salt
- Toasted sesame seeds, for serving
- Mix butter and miso in a small bowl.
- Rub corn with oil and 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 sesame seeds.