Heat a large skillet over medium heat. Add corn to the dry pan & cook undisturbed for 2-3 minutes, or until corn begins to char. Turn & cook corn until the rest of the corn is charred & cooked through, about 10-15 minutes.

While the corn is cooking, make the miso butter in a small mixing bowl. Combine unsalted butter & white miso paste using the back of a spoon until smooth & well combined, then mix in soy sauce & honey. Set aside.

Remove corn from pan, then use a brush to slather miso butter on the cobs while hot. For corn off the cob, use a large bowl then place a smaller bowl inside turned upside down. Stand the cob on top of the small bowl using one hand to hold the top of the corn & the other to run your knife down the cob to remove the kernels (pictures in blog post above). Transfer to a serving plate, & garnish with chives or cilantro & lemon or lime wedges if you’re feeling fancy. Enjoy!