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Japanese inspired Street Corn With Togarashi Miso Butter



– 6 fresh corn cobs – shuck, wash well Togarashi Miso Butter: – 6 Tablespoon - unsalted Real California butter, softened to room temperature – 2 Tablespoon – white miso paste – 2 Teaspoon - togarashi chili pepper – 1 Tablespoon - fresh lemon zest – 1 Tablespoon - fresh lime zest – 1/2 tsp - fresh ground black pepper – Whisk together until combined Garnish: – 1 Tablespoon - toasted sesame seeds – 2 Tablespoon - crumbled Real California cotija cheese or queso fresco – 2 Tablespoon - chopped shiso leaves or substitute with fresh mint or cilantro – 1 each – lime, cut into 6 wedges
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Time: 30 minutes

Grill corn cobs for about 5-6 minutes until golden on all sides.

Remove corn cobs from the grill, brush heavily with softened miso butter and sprinkle all sides with sesame seeds. Sprinkle heavily on all sides with crumbled Real California cheese. Top with cracked black pepper, fresh herbs and more togarashi pepper flakes if desired. Serve with lime wedges.

Recipe courtesy of Chef Melissa King

Per Order:

6 people