Corn on the cob with herby miso butter

1. If using corn with husks, peel back the husks without removing them. Pick off the silky threads beneath and discard. Use one leaf, or some string, to tie the peeled-back husks together into a ‘tail’. In a bowl, beat the butter and both miso pastes until combined, with no streaks of colour. Beat in the salad onions, parsley and lemon zest; season well.

2. Set a griddle pan over a medium-high heat. Brush the corn with the oil and lay on the griddle, with the husk ‘tails’ sticking over the edge. (You may need to do this in batches). Cook for 12-14 minutes, turning occasionally, until tender and charred in places (you can press a pan lid down on top to help the charring). Transfer to a plate, grind over some black pepper then slather the miso butter all over the corn. Serve at once.