Savory Grilled Corn

With summer around the corner, and corn on the cob beginning to pop up in our neighborhood stores, it’s nice to have a new way to prepare an old favorite. With the addition of tahini and garbanzo bean miso this dish can easily be transformed to the center of a healthy plate.


  • 1/2 cup water
  • 4 ears fresh corn on the cob, husked
  • 2 tablespoons lemon juice
  • 1 tablespoon garbanzo bean miso paste
  • 1 tablespoon tahini
  • 1 tablespoon fresh rosemary, picked and minced
  • 1/2 tablespoon minced fresh basil
  • PREP TIME 10
  • COOK TIME 10
  • Serves 2


  1. Place water in a pot and cover with a tight fitting lid. Turn on high until water is warm. Put corn in the pot and cover. Keep on high until water has evaporated and corn is lightly steamed. Remove corn and set to the side.
  2. In a bowl combine miso, tahini, herbs and lemon juice to form a wet paste. Rub mixture onto cooked corn with clean hands.
  3. Preheat grill. Cook corn until browned, crisped or blackened, to your taste, turning to cook all sides evenly.