Roasted Corn with Miso Maple Sriracha Butter

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INGREDIENTS:

• 3-4 corn cobs (husks and silk removed)

• 112 g (½ C) unsalted butter (vegan, very room temp)

• 1-3 tsp. miso paste

• 1 -3 tsp. Sriracha

• 1 tsp. maple syrup

• 1 tsp. roasted sesame oil

• 1 clove garlic, finely chopped

• zest and juice of one lime

• 1-2 T cilantro, finely chopped (can sup with chives or green onion)

Directions:

1. Zest your lime, then cut and set aside.

2. Place the room temp butter in a bowl along with the lime zest and all the other ingredients (except the herbs and lime juice).

3. Mix until the ingredients are well incorporated into the butter.

4. Add the finely chopped cilantro (or chives/green onion) and stir through lightly, then set the butter aside.

5. Heat a large cast iron pan on medium-high heat. Once the pan is hot, add your corn cobs.

6. Cook the corn in the pan 15-20 minutes, turning every 5 minutes or so to cook and char all sides.

7. When corn is done to you liking, remove to a plate or platter.

8. Squeeze the lime juice over the corn, then slather with the butter.  Top with more cilantro/green onion/chives.

9. Enjoy!