Wild Garlic Miso Corn on the Cob

Ingredients

• 4 ears corn, shucked
• 4 tablespoons unsalted butter, room temperature
• 1 ½ tablespoons miso
• 2 tablespoons freshly chopped chives or scallions
• 1 teaspoon chili flakes (or as much as you feel brave to add!) example: Aleppo, togarashi, gochugaru etc.
• A few pinches Ballerina Farm Wild Garlic French Salt
• Lemon or lime wedges
• Aged Gouda to grate over the top

Method

1. Heat your grill to medium high and grill your corn until charred and cooked through, around 10 minutes. If boiling, boil in well salted water until cooked through, 5-7 minutes.
2. In a small mixing bowl, mix your butter and miso until well combined.
3. Paint your corn with the miso butter and top with the Wild Garlic French Salt, chili flakes and freshly chopped chives.
4. Shave, or grate, a fine layer of the aged or smoked Gouda over the top.
5. Serve alongside some fresh lemon or lime for added zing.

Bon appétit!