Miso butter has been a revelation to me; inspired by Chef David Chang of Momofuku in New York, it is something I now always keep in the fridge.

Miso Chive Butter with Sweetcorn recipe. Recipe from Miso Tasty Cookbook, Pavilion Books  Photography by Yuki Sugiura

Miso Chive Butter with Sweetcorn Recipe

Bonnie Chung
Here, miso butter is brushed on to sweet grilled corn, but I equally love it frozen and then grated on to a baked sweet potato, or cut into coins and served on grilled fillet steak. The creamy, salty flavours are offset by a deep tang, not dissimilar to the effect of a Béarnaise sauce. Here the deep, almost cheesy flavours bring sweet grilled corn to life. It is a great recipe for barbecues.
5 from 8 votes
Prep Time 10 mins
Cook Time 13 mins
Refrigeration time 2 hrs
Course Appetizer, Side Dish, Snack
Cuisine American, Japanese, Vegetarian
Servings 6


  • 150 grams white miso paste
  • 100 grams unsalted butter, softened
  • 30 grams fresh chives, finely chopped
  • 4 cobs Sweetcorn
  • 2 tsp Japanese 7-spice powder or chilli powder optional


  • Put the miso in a medium bowl and, with a spatula, beat it for 1 minute until it is softer and more pliable.
  • Then add the softened butter and beat again for a further minute until fully combined.
  • Sprinkle the chives over and fold in carefully.
  • Lay out a large piece of cling film and scrape the butter on to it, then form it into a sausage shape.
  • Gather the ends of the cling film and roll it into a log shape with flat ends. Place in the fridge to chill for at least 2 hours. It will keep here for up to 3 weeks, or wrap it well again and freeze for up to 3 months.
  • When ready to cook, preheat the oven to 180°C/350°F/gas mark 4.
  • Steam the sweetcorn for 5–7 minutes until tender.
  • Then brush on the miso butter and put it into the oven or on to the barbecue for a further 5–6 minutes to brown slightly. (If you are cooking on a barbecue, keep turning every 2 minutes to char on all sides.)
  • Sprinkle with a pinch of Japanese seven-spice powder and serve at a barbecue, or as a simple starter.


This butter is really addictive simply as a spread on toast, or melted as a sauce for seafood, especially scallops or prawns. Try it with different fresh herbs, or darker miso, for a variety
Recipe from Miso Tasty Cookbook, Pavilion Books 
Photography by Yuki Sugiura
Keyword bbq, Miso Chive Butter with Sweetcorn Recipe, miso paste, quick, summer, sweetcorn
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