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Corn on the Cob with Miso, Panko, and Sesame

Scott Phillips

Servings: 4

This crunchy, salty, sweet, savory coating will make people swoon-it’s that good. This corn makes a perfect pairing for Japanese-Style Barbecued Baby Back Ribs.


  • 1 tsp. vegetable oil
  • 1/2 cup plain panko
  • 1 Tbs. white sesame seeds
  • 1 tsp. black sesame seeds
  • 2 Tbs. unsalted butter, softened
  • 2 tsp. white miso
  • 4 ears corn, shucked

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 15
  • Sodium (mg): 105
  • Carbohydrates (g): 23
  • Fiber (g): 2
  • Protein (g): 4


  • Heat the oil in an 8-inch skillet over medium heat. Add the panko and cook, stirring, until light golden, about 1 minute. Add the sesame seeds and cook, stirring, until toasted and the panko is golden, 2 to 3 minutes. Transfer to a large plate, and cool completely.
  • Combine the butter and miso in a small bowl until well blended.
  • Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
  • Slather the miso butter all over the corn and then roll and press in the panko mixture. Sprinkle any remaining panko mixture on top.


In a hurry? Instead of poaching the corn, microwave up to four unhusked ears at a time on high until the kernels are crisp-tender (you’ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks.


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Reviews (1 review)

  • altay | 09/13/2014

    Loved it, but halved the butter.

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