Recipe courtesy of Estate Culinary Team
Serves 4
DIRECTIONS
1. Mix together the soft butter and miso paste in a small bowl.
2. Pull the corn husks back to expose the corn kernels and remove the silk while leaving the husk on at the end of the cob.
3. Lightly brush the corn with oil and season all around with salt. Grill the corn evenly while rotating every 2 minutes to develop even char grill marks.
4. Once well grilled, brush liberally with the miso butter and sprinkle with sesame seeds.
Serve with your favorite St. Supéry Sauvignon Blanc, Virtu or Dollarhide Estate Vineyard Muscat Canelli.
