grilled miso butter corn
she's a crowd-pleaser!
Well, friends, I have a brand-new grill. She’s basically a refashioned version of the grill I had before—with a more compact footprint. RIP, old grill, and welcome to the family, new grill. Should she have a name? Our refrigerator is named Elsa—get it?—and every time Avi hears it, he rolls his eyes, tween-style. In true GrillMom-style, I’d like him to have a similar reaction to this new appliance.
Here are some options for you to vote on—they are intentionally somewhat cringe—and if you think you’ve got something better, by all means, drop it in the comments.
Ironically, the new grill arrived just in time for it to get extremely hot in the DMV and in much of eastern US. As I write this, the thermostat tells me it’s 99°! but feels like 108°F. The last thing I want to be doing is standing in front of a 500°F grill outside. Which is ironic, considering this upcoming weekend is one of the most popular to cook over live fire.
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It’s weather like this that makes me want to eat ice pops, cubed watermelon straight from the fridge, cold silken tofu, cooling soba noodles, and chilled, crisp salads. I’d eat this delightful grilled corn with miso butter—another fabulous recipe from my friend Noah Galuten’s new cookbook “Grill Time!”—but someone will have to make it for me. (Can you tell I love corn with all my heart?)
I had mentioned last week that I was about to get really busy, and it’s been a whirlwind. On Monday, I’ve returned to the Post for a couple of months to backfill a role, and I get to work with some of my old team again. I’m delighted to see them, and it’s bittersweet to see former (current?) colleagues again. I’ve missed the team and I’ve missed my department writ large. But my happy feelings aren’t uncomplicated, and as I sift through them, I keep wondering if the layoffs had to happen the way they did and if they will help the organization on the whole. For my colleagues who are still there, I hope the answer is a resounding yes. I want them to succeed.
In any case, between that, two other recipe freelance projects, and this newsletter, it’s fair to say I’m slammed. Happily so, because I get to do what I love. But it’s exhausting and overwhelming to constantly have 4 running to-do lists. I’d be lying if I didn’t admit that wanting something more permanent and secure would make me feel more at ease. It’s been hard to plan life these days, because I just never know what the future may hold.
Back to this corn, though. If you’re somewhere not affected by the heat dome, or are willing to scorching temps, please make this delightful corn that’s as easy to make as it’s delicious to eat.
Our little household of three fought over the extra cobs, so I recommend making a double batch. You don’t use all of the miso butter, so a smart move would be to portion it out into generous pats, wrap them tightly in plastic wrap, and freeze for up to 2 months. This way, next time you make this dish—and I guarantee you there will be a next time—all you’ll need to do is just prep the corn and you’re off to the races.
Wherever you are, I hope you have a very happy July 4!
