Grilled corn with miso butter & nori salt

Begin by making the nori and sesame salt. Cut the nori into small pieces, then whizz in a food processor until you have a coarse powder (alternatively, use kitchen scissors to cut it into tiny pieces, then coarsely grind in a pestle and mortar along with the salt). Empty into a bowl and mix with the remaining ingredients.

Heat the grill to medium. Grill the corn, turning occasionally, until cooked through and lightly charred (10-15 minutes). You can also do this on a hot barbecue.

In the meantime, in a small saucepan, melt the butter and add the miso, honey, salad onions and ginger; whisk until emulsified. Brush over the cooked corn, then generously sprinkle with the nori sesame salt. Serve immediately with a bowl of the leftover nori sesame salt for extra sprinkling.