Grilled Corn on the Cob with Spicy Garlic Miso Dressing
- Coarse sea salt
- 4 large ears corn (leave on silks and husks)
- 2 tablespoons freshly squeezed
- lemon juice
- 2 tablespoons apple cider vinegar
- 1 ⁄4 cup mellow white miso
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon agave nectar
- 1 jalapeño (seeds included), topped and trimmed
- 3 cloves garlic, minced
- 1 ⁄8 teaspoon cayenne
- Freshly ground white pepper
- 1 ⁄4 teaspoon paprika
Instructions:
This garlic-miso dressing provides enough creaminess and flavor to make this corn on the cob equally satisfying as the drowned-in butter variety.
- Fill a large container in which the corn can be submerged under water. Add 2 tablespoons of salt and stir until dissolved. Add the corn, submerge, and soak for at least 2 hours.
- Light the grill.
- When the grill is hot, transfer the corncobs to a rack and cook, turning occasionally with tongs, for about 25 minutes.
- Meanwhile, in an upright blender, combine the lemon juice, vinegar, miso, olive oil, agave nectar, jalapeño, garlic, cayenne, and 1⁄4 teaspoon salt and blend until creamy. Transfer to a large bowl, and set aside.
- When the corn is done, remove the husks, transfer the cobs to the bowl with the dressing, and toss until well coated.
- Season with salt and white pepper to taste and dust with paprika before serving.