grilled corn on the cob with spicy garlic-miso dressing

from vegan soul kitchen

this is a delicious vegan way to eat peak season corn. with the savory miso dressing, i don’t even miss the butter. i brought this over to my aunt and uncles house for dinner, and the recipe was requested after it was served.

Yield: 4 servings
Coarse sea salt
4 large ears corn (leave on silks and husks)
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar 1/4 cup mellow white miso
2 tablespoons extra-virgin olive oil 1 teaspoon agave nectar
1 jalapeño (seeds included), topped and trimmed
3 cloves garlic, minced
1/8 teaspoon cayenne Freshly ground white pepper 1/4 teaspoon paprika
Fill a large container in which the corn can be submerged under water. Add 2 table- spoons of salt and stir until dissolved. Add the corn, submerge, and soak for at least 2 hours.
• Light the grill.
• When the grill is hot, transfer the corncobs to a rack and cook, turning occasionally with tongs, for about 25 minutes. Meanwhile, in an upright blender, combine the lemon juice, vinegar, miso, olive oil, agave nectar, jalapeño, garlic, cayenne, and 1/4 teaspoon salt and blend until creamy. Transfer to a large bowl, and set aside. • When the corn is done, remove the husks, transfer the cobs to the bowl with the dressing, and toss until well coated.
• Season with salt and white pepper to taste and dust with paprika before serving.