RECIPE: Miso, chilli and lime corn on the cob

Lucy Lord’s food philosophy is simple: if it makes you happy, you should eat it. Splitting her time across Australia and the UK, Lucy is known by her Instagram following for her deliciously healthy recipes – packed with fresh ingredients and full of flavour, yet accessible for the average office worker or busy family. Food for the Soul was Lucy’s first bestselling cookbook, and her new book is called Cook for the Soul and is bursting with fresh, flavourful, and creative dishes to help you rediscover a love for cooking.

Today, we’re featuring a recipe from Cook for the Soul for Lucy’s miso, chilli and lime-buttered corn on the cob. Happy cooking!

Miso, chilli and lime-buttered corn on the cob

This side dish is inspired by one of my favourite restaurants in Cheltenham, Bao & BBQ, where fiery Texan grill meets Taiwanese cuisine. They use miso in both their savoury and sweet dishes, giving them a gorgeous umami flavour. I love making extra miso, chilli and lime butter and using it to brighten up other vegetables too. It’s been requested so often that I regularly make big batches of it and roll it up in a butter log to gift. It’s perfect for barbecues too!

Ingredients

6 whole corn cobs
60g butter
40g miso paste
Zest and juice of 2 limes
1 red chilli, deseeded and finely chopped
2 tbsp vegetable oil
Handful of chopped parsley
Grated Parmesan cheese, to serve

Method

1. Bring a large saucepan of salted water to the boil. Add the corn cobs and cook at a gentle roiling boil for 10 minutes. Drain and set to aside.

2. Mix the butter and miso paste together in a small bowl until smooth and even in colour. Mix in half the lime zest and all of the chilli.

3. Preheat a griddle pan or large frying pan over a high heat. Pat the drained cobs dry and brush all over with the oil. Add to the hot pan and cook for 6–10 minutes, turning every few minutes until golden and charred.

4. Remove the cobs from the pan and brush each one all over with the miso butter. Sprinkle with the rest of the lime zest, the parsley and the grated Parmesan. Squeeze over the lime juice, then serve.

—Cook for the Soul by Lucy Lord (HarperCollins Australia) is out now.

Cook for the Soul

by Lucy Lord

Good food feeds the soul, great cooking shares the love. From Sunday Times bestselling author, Lucy Lord, Cook for the Soul is bursting with fresh, flavourful, and creative dishes to help you rediscover a love for cooking.

Food can lift your mood, deliver new experiences, and help you connect with family and friends away from the pressures of daily life. Lucy’s philosophy is all about finding those moments – whether you have 20 minutes or two hours...

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