#89 grilled corn on the cob with miso mayonnaise

from Plenty More

This was a rare impromptu recipe that I made because I needed a use for the amazing leftover summer corn from the farmers market. On paper the mayonnaise sounded amazing: a mix of Dijon mustard, miso, tamarind paste, cider vinegar, garlic and chili. Once it was assembled I was disappointed because all it tasted like was miso. Then, I slathered it on the grilled corn and it was amazing. It was the perfect amount of savory and the sweet corn balanced it perfectly. The recipe was right about dunking the corn and extra mayonnaise as you go. I was kind of confused over topping it with parsley instead of cilantro, but again, it all unexpectedly worked. I can't wait to mix the leftover mayo with corn from the freezer.