Try this starter! It marries the zest of lemon myrtle with the umami richness of miso for a uniquely Australian twist on a springtime favourite.
Ingredients
- 4 corn cobs, in husks
- 100g white miso paste
- Finely grated zest and juice of 1 lemon
- 1 tbs soy sauce
- 2 tsp brown sugar
- 1 tsp Lemon Myrtle Spice
- 100g lightly salted butter, melted
- 2 1/2 tbs extra virgin olive oil, to grease
- Lime halves, to serve
Method:
- Preheat oven to 200°C/180°C fan-forced. Place corn in their husks on a baking tray and roast for 45 minutes. Set aside to cool. Detach husks, keep husks to decorate, if you like. Cut corn in half widthways.
- Place miso, lemon zest and juice, soy sauce, sugar, lemon myrtle and 1/4 cup (60ml) water in a small bowl. Season and whisk to combine. Brush corn with melted butter, then with miso mixture.
- Grease a large heavy-based frypan or chargrill with oil, and cook corn over high heat, turning and basting with marinade, for 4-5 minutes until golden and charred. Serve with lime halves.
Our thanks to delicious, and Joey Astorga, from The Waratah, for this recipe!