3 tbsp white miso paste
3 tbsp butter (vegan spread) at room temperature
3 each corn on the cob, cut in half
1 tbsp fresh coriander, chopped
2 tbsp sesame seeds
Method Mix together the miso paste and butter into a smooth paste.
Cut 6 strips of foil wide enough for the corn pieces. Place a piece of corn at one end of the foil and rub 1/6th of the miso and butter mixture over it. Roll up tightly in the foil and repeat for the remaining corn.
Cook the corn on a BBQ, or in the oven, for 15-20 minutes or until cooked.
Sprinkle with the fresh coriander and sesame seeds before serving.