miso butter corn salad

Make the most of sweetcorn while it’s still in season with this Japanese inspired Miso Butter Corn Salad. Scroll down and check out the ingredients, the combination of flavours sound so good!  Sweetcorn alone contains dietary fibre, folate, niacin (vitamin B3) and potassium, but the nutritional benefits do not stop there as this salad is jam-packed full of tasty goodness.

This recipe is from Leader Brand, a 100% family owned and operated New Zealand business that grows, harvests and distributes a wide range of fruit and vegetables.

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Japanese Inspired Miso Butter Corn Salad

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 4 – 6 people


2 x LeaderBrand Corn Cobs

Miso Butter Glaze:

75g butter – melted

1 tbsp white miso paste

1 tbsp honey


Pickled Salsa:

½ a large cucumber – diced

½ a red onion – diced

½ a cup of peas

¼ cup pickled ginger – chopped

Big handful of sliced chives

1 tsp sesame oil

1 tbsp lime juice

2 tsp tamari

3 tbsp kewpie may

To Assemble:

1 bag LeaderBrand Wild Rocket

1 avocado – diced

¼ cup of fresh dill leaves

Optional garnish:

Toasted sesame, nori mix and purple micro greens


Remove the husk of both corn cobs. Set aside.

Prepare Miso Butter Glaze:

Whisk the butter, miso and honey together. Brush or spoon the buttery mix over the corn cobs, ensuring they are both well covered.

Prepare Corn:

Heat a large pan of a medium/high heat. Fry the corn cobs rotating until the kernels are slightly charred and cooked through. Season well with pepper. Spoon over some of the butter during the cooking process.

Place the cooked corn onto a plate to cool, pour over any remaining miso butter. Set aside.

Prepare Pickled Salsa:

Whilst the corn is cooking, mix the cucumber, red onion, peas, ginger and chives together in a bowl. Mix and set aside.

When the corn has cooled, using a sharp knife gently slice downward removing the corn off the cob.

Assemble Salad:

Ready a large platter, scatter over the bag of wild rocket. Spoon the cucumber salsa on top. Scatter the avocado around the platter and then spool the corn kernels over the top.

Pour half the dressing over the salad, then pour the rest into a serving ramekin. Garnish with the dill sprigs, micro greens and toasted sesame nori.

If you’re keen to try another vegetarian dish from Leaderbrand that is bursting with flavour then be sure to check out the recipe for Crunchy Broccoli Stalks with Dip on our blog.