- For the Miso Butter:
- 8 tablespoon butter, softened
- 2 tablespoon white miso paste
- 1 tablespoon Sriracha
- 1/4 teaspoon cayenne pepper
- 4 ears corn
- Kosher salt and freshly ground black pepper
Whisk together 4 tablespoons butter, miso, Sriracha, and cayenne in a small bowl. Set aside.
Butter corn with remaining butter, season with salt and pepper, and wrap ears individually in aluminum foil.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place foiled corn on grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from grill and let cool for 3 to 5 minutes.
Open foiled corn, slather each ear in spicy miso butter, and serve.