…and today I’m doing something a little different with it
By Chef Ian — Underground Chef
Sweet corn is in season right now — plump, juicy, and properly sweet. And when corn’s this good, you don’t need to do much to make it shine.
But today… I’m doing something a little different.
I’m giving it a quick blast in the air fryer and finishing it with a smokey miso butter (made with Gozen 16 Grain Red Miso), a touch of maple for sweetness, lemon to keep it bright, and a cheeky drizzle of Drunken Sailor Smokey Chipotle Honey while it’s hot.
It’s the same gorgeous seasonal corn — just dressed up a bit for fun.
Give it a go. If you love sweet, smoky, savoury flavours, this one’s going to make repeat appearances.
Why this works (and why it’s easy)
- Fast to make (minimal prep, big payoff)
- Built around seasonal corn (best flavour, best value)
- “Cook smarter” flavour layering: umami + sweet + acid + smoke
- Perfect side for BBQs, salads, tacos — or just eat it standing at the bench
Today’s sweet corn twist: Smokey Miso Butter + Chipotle Honey”
Ingredients
- 100 g unsalted butter, softened
- 1 ½ tbsp Gozen 16 Grain Red Miso Paste
- 1 tsp maple syrup
- ½ tsp fresh lemon juice
- Fresh corn cobs, husked
- Drunken Sailor Smokey Chipotle Honey, for drizzling
Method
- In a small bowl, mix butter, miso paste, maple syrup, and lemon juice until smooth.
- Brush generously over the corn cobs.
- Cook in the air fryer at 190°C for 10–12 minutes, turning halfway, until lightly blistered and golden.
- Brush with a little extra miso butter straight from the fryer.
- Drizzle with Drunken Sailor Smokey Chipotle Honey while hot so it melts into a glossy glaze.
Chef’s Tricks (so it hits every time)
- Don’t skimp on the butter layer — it’s your flavour carrier.
- Hot corn + honey drizzle is the magic moment (melt + gloss + cling).
- If your cobs are extra big, give them a couple more minutes — you’re chasing blistered and golden, not pale and polite.
How to serve it
- Beside grilled chicken, steak, or seafood
- With a big crunchy salad
- Sliced off the cob into tacos or rice bowls
- Or straight up, as the “I’ll just have one piece” snack that turns into four
Final word from Chef Ian
"Corn’s at its best right now — so keep it simple, have a little play, and let the season do the heavy lifting. Cook smarter, not fancier."
Chef Ian
