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Umami Corn-10
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5 from 7 votes

Smoked and Grilled Corn on the Cob with Umami Butter

The absolute best way to enjoy corn. Hot smoked corn on the cob, charred over the coals and slathered in delicious umami butter. There's no better way!
Prep Time 15 minutes
Cook Time 20 minutes
Butter chilling time 1 hour
Total Time 1 hour 35 minutes
Servings 4 cobs
Calories 172kcal
Cost $6/ 4€

Equipment

Ingredients

  • 4 pc corn, husked
  • 1 tbsp vegetable oil
  • 1-2 pc wood chunks or 1-2 handfuls of wood chips
  • salt to taste

Umami Butter

  • 70 g unsalted butter, softened (5 tbsp)
  • 25 g white miso (1 tbsp)
  • 3 g soy sauce (¼ tsp)
  • 10 dashes worcestershire sauce
  • 5 dashes Tabasco sauce
  • 1 g black pepper (¼ tsp)
  • 0.5 g cayenne powder (1/16 tsp)
  • 1 pc lime, zested

Instructions

For the Umami Butter

  • Mix all of the ingredients together for the umami butter thoroughly with a spatula.
    Umami butter in the bowl.
  • Line a piece of parchment paper on the counter and spread the umami butter in a line on the bottom of the paper.
    Rolling the umami butter in parchment paper.
  • Roll the paper over the butter into a cylinder shape.
    Rolling the parchment paper over the butter.
  • Twist the ends until a nice shape is formed.
    Let this cool in the fridge for at least an hour.
    The umami butter wrapped in parchment paper.

For the Corn

  • Start the BBQ with a charcoal basket full of coals. Once hot, place the coals to one side for indirect heating.
    (If using a gas grill, just turn one side on and leave the other side off.)
  • Remove the husks from the corn. Rub the cobs with a kitchen towel to remove the stringy fibres easily.
    Removing the stringy husks from the corn.
  • Once the grill is hot, add the smoking wood over the coals and let burn for 5 minutes with the lid open.
  • Brush the corn with a thin layer of oil and season generously with salt all over.
    Seasoning the corn cobs with oil and salt.
  • Put the corn on indirect heat at about 400°F/200°C, cover and smoke for about 15 minutes.
    Smoking the corn on indirect heat.
  • Remove the lid and get the coals as hot as possible. You can blow air over the coals or use a hairdryer to get them raging hot.
    Finish the smoked corn over the hot coals until nicely charred all over. This will only take about 5 minutes and you will need to turn them frequently.
  • Once they're nicely charred, rub them generously with the umami butter while still hot.
    Serve immediately. Enjoy!
    The smoked and grilled corn on a plate with umami butter on the side.

Notes

You can save extra umami butter in the freezer for later. It's also delicious melted over a rested steak or steamed vegetables. 

Nutrition

Calories: 172kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 428mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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