This garlic-miso dressing is flavorful and creamy.  It is a dynamic replacement for melted butter on corn.

Course sea salt
4 large ears of corn (leave on silks and husk)
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. apple cider vinegar
¼ Cup mellow white miso
2 Tbsp. extra-virgin olive oil
1 tsp agave nectar
1 Jalapeno (seeds included) topped and trimmed
3 cloves garlic, minced
1/8 tsp cayenne
Freshly ground white pepper
¼ tsp paprika

Fill a large container in which the corn can be submerged under water.  Add two tablespoons of salt and stir until dissolved.  Add the corn and submerge, and soak for at least two hours.
Light the grill.
When the grill is hot, transfer the corncobs to a rack and cook, turning occasionally with tongs for 25 minutes.
Meanwhile in a blender, combine the lemon juice, vinegar, miso, olive oil, agave, nectar, jalapeno, garlic, cayenne and ¼ teaspoon salt and blend until creamy.
Transfer to a 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, white pepper to taste and dust with paprika before serving.

Thanks to Bryant Terry and his Vegan Soul Kitchen Cookbook.

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