Place water and sea salt in a skillet covered with a tight-fitting lid. Turn on high. When water is warm, put corn into pot and cover. Keep heat high until all water is gone, 4–8 minutes. (The time depends on many factors, so don’t leave the room until water is gone.) Remove corn.
Mix miso, tahini, herbs, and lemon juice into a wet paste. Rub mixture onto cooked corn. Store until ready to grill. (This will keep, refrigerated, for several hours.)
Preheat grill. Cook corn until browned, crisped, or blackened to your taste, about 30 seconds with each turn.
Grilled Corn on the Cob with Herbs and Tahini
Amount Per Serving
% Daily Value*
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.