Header picture with grilled corn.

Easy Grilled Corn with Miso Butter, Chives and Furikake

Who doesn’t love a summer grill sesh? If you were about to say vegetarians, you’d be woefully wrong. Summer produce is the absolute best, as is throwing it on the grill for an easy and delicious meal. One of my favorite things to grill is corn on the cob. It adds a wonderful smoky flavor to the corn that compliments its natural sweetness oh so nicely. It’s also very forgiving as far as cooking goes, so it’s easy to pair with pretty much anything. Making it alongside a meat dish that requires a low and slow cook time? It’ll be ok. Same goes if you’re making it with something that needs to be cooked at a higher heat! And of course, grilled corn is the perfect vessel for lots of fun fixins. Like miso butter, chives and furikake, for example (surprise, it’s today’s recipe).

In my humble opinion, there’s not much that this trifecta of ingredients doesn’t enhance. It’s sweet, savory, umami, and has a nice bite to it. The dream combo, basically. If you want to make this grilled corn situation vegan, you can totally do that by subbing in vegan butter. And if corn off the cob is more your vibe, go for it. I haven’t tried it that way, though now I honestly kind of want to!

A plate of grilled corn with miso butter.

Easy Grilled Corn with Miso Butter, Chives and Furikake

Course Appetizer
Keyword chives, corn, furikake, grilled corn, grilled vegetables, miso butter, vegetarian, vegetarian recipe
Servings 4


  • 4 ears Corn
  • 2 tbsp Butter
  • 2 tbsp White miso
  • 1 tbsp Chives (thinly chopped)
  • Furikake (to taste)


  • Blend the miso and butter in a food processor or blender until combined.
  • Grill the corn under medium high heat, turning every few minutes until all sides of the corn have some charring. It's hard to mess up grilled corn, so there's a good amount of flexibility here and it's pretty adaptible if you're cooking it alongside something else! If it looks good to you, it's done.
  • Slather the corn in miso butter (room temp is fine, or you can heat it up for easier application). Then sprinkle chopped chives and furikake all over the top and enjoy!

And that’s it! Like I said, very easy and a true delight. If you end up making this, let me know what you think in the comments or on Instagram! And if you’re looking for more delicious late summer recipes, check out these gooey s’mores bars, or perhaps this summer harvest caprese salad!

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