Street Corn with Miso Mayo

  • 4 Ears-Corn on the Cob-in husk
  • ½ Cup-Dukes Mayonnaise
  • 2 Tablespoons-White Miso
  • ¼ Cup-Cilantro Leaves-Chopped fine
  • ½ Cup-Parmesan Cheese
  • 1 Each-Lime-cut into wedges
  • To Taste-Smoked Paprika


  1. Pull husk back on corn, leave intact, and remove the silk.
  2. Fold husk back over corn and submerge in a large pot of water.
  3. Let corn soak at least 30 minutes.
  4. Combine mayo, miso and refrigerate.
  5. Preheat grill to medium high heat for direct and indirect heat.
  6. Remove corn from water and let excess drip off.
  7. Place over direct heat and cook to char husk on all sides.
  8. Remove from direct heat and place on grill rack over indirect heat.
  9. Cook until tender, about 20 minutes, occasionally rotating.
  10. Fold husk back, either remove or tie with butchers twine (for a handle)
  11. Smear mayo all over corn, dust with parmesan, smoked paprika, cilantro, and serve with lime wedges.