Spicy Corn on the Cob With Miso Butter and Chives

Adapted from Emily Fleischaker

Time:  15 minutes

Yield:  4 servings  

 4 ears fresh corn, shucked
4 tablespoons vegan butter, at room temperature
2 tablespoons white miso paste
2 tablespoons finely chopped fresh chives
1 teaspoon crushed red-pepper flakes
Lime wedges, for serving

Preparation:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

Meanwhile, in a small bowl, mix together butter and miso paste.

Slather hot corn with miso butter.  Sprinkle with chives and red pepper flakes, and serve with lime wedges alongside for squeezing.