Sweet Corn with Smokey Miso Butter + Chipotle Honey

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.

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1. In a small bowl, mix butter, miso paste, maple syrup, and lemon juice until smooth.
2. Brush generously over the corn cobs.
3. Cook in the air fryer at 190°C for 10–12 minutes, turning halfway, until lightly blistered and golden.
4. Brush with a little extra miso butter straight from the fryer.
5. Drizzle with Drunken Sailor Smokey Chipotle Honey while hot so it melts into a glossy glaze.

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
• 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.

The main technique in this recipe is learning how to build caramelisation without burning the glaze. Miso, maple syrup and honey contain natural sugars, so the corn should be cooked over medium heat and turned regularly, allowing the colour and flavour to develop gradually.

Begin with only a light coating of the smokey miso butter, then brush over more once the corn is tender. Finishing with the remaining butter and Smokey Chipotle Honey gives you a glossy coating and stronger flavour without scorching.

This recipe also develops confidence in:

• Basting and layering flavour rather than adding everything at once
• Controlling the heat when cooking ingredients containing sugar
• Turning the corn evenly so it cooks and caramelises on all sides
• Balancing sweet, salty, smoky and umami flavours
• Knowing the difference between attractive charring and a burnt glaze

Chef Ian’s tip: Cook the corn first and colour it gently. The final brush of miso butter and honey is what gives it that beautiful shine and full flavour.

BBQ or grill

Brush the corn lightly with the smokey miso butter, then cook over medium heat for 8–12 minutes, turning regularly until tender with a few lovely charred patches.

Brush over more miso butter when it comes off the heat, then finish with the Smokey Chipotle Honey.

Oven method

Place the coated corn on a lined baking tray and roast at 200°C for 15–20 minutes, turning halfway. Once golden and tender, add another brush of miso butter and the honey drizzle.

Stovetop method

Steam or simmer the corn for 5–7 minutes, drain well, then transfer to a hot grill pan or frypan. Add the miso butter and turn until lightly caramelised.

Chef Ian’s tip: Miso, maple syrup and honey can catch if the heat is too fierce. Use only a light coating during cooking and save plenty of that beautiful butter and honey for the finish.

• 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

Cauliflower – Cut into florets or thick steaks, lightly coat with the miso butter and air-fry at 190°C for 10–12 minutes.

Pumpkin or sweet potato – Their natural sweetness works beautifully with the salty miso and smoky honey. Cut into even pieces and cook for approximately 14–18 minutes.

Carrots – Use baby carrots or cut larger carrots into batons. Air-fry for 12–15 minutes, then finish with an extra brush of miso butter.

Brussels sprouts – Halve them so the cut sides caramelise. Cook for 10–12 minutes, shaking the basket halfway through.

Eggplant – Cut into thick wedges or rounds. Eggplant absorbs the miso butter beautifully and becomes soft inside with golden edges. Allow around 10–12 minutes.

Mushrooms – Large field mushrooms or king oyster mushrooms are particularly good. They bring extra umami flavour and only need about 8–10 minutes.

Chef Ian’s Tip

Whatever vegetable you choose, apply only a light coating of miso butter before cooking. Miso and honey can burn quickly, so save the final generous brush of butter and drizzle of Smokey Chipotle Honey until the vegetables come out of the air fryer.