Miso Butter Corn Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-01Updated 2026-10-18
Miso Butter Corn Grilled Cheese pairs toasted sourdough with charred corn kernels, cheese, and
Miso butter corn grilled cheese brings savory white miso and sweet, lightly charred corn together in a skillet melt. The trick is to cook off extra moisture before adding the corn to sourdough with mozzarella and sharp cheddar, so the bread stays crisp while the cheese turns gooey.
How to make Miso Butter Corn Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
13 minRest
0 minTotal
23 minYield
2 sandwiches
Ingredients
- •4 slices sturdy sourdough bread
- •4 oz shredded low-moisture mozzarella
- •2 oz shredded sharp cheddar
- •1/2 cup charred corn kernels
- •2 tsp white miso
- •1 tbsp scallions
- •2 tbsp softened unsalted butter
Instructions
- 1
Step 1
At medium heat, warm charred corn kernels with white miso in a dry skillet for 2–3 minutes, stirring until heated through and no free moisture remains. Transfer to a plate.
- 2
Step 2
At room temperature, combine scallions with the warm filling for 1 minute; divide the mozzarella and cheddar evenly over two slices of sourdough, add the filling, and close with remaining bread.
- 3
Step 3
Over medium-low heat, spread butter on both outside faces and grill in a covered skillet for 4–5 minutes per side, checking every minute after the third minute, until golden and the cheese is melted.
- 4
Step 4
Off heat, rest on a rack for 1 minute before slicing and serving.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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