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Miso Korney

Organic Lombok corn, miso butter, bonito flakes, spicy mayo, spring onion, pickled ginger, sesame

Inspired by the many Jagung Bakar carts on the beaches of Bali. I wanted to take the flavors to a new and exciting place to match the experience we provide at Karma Beach!

Currently Available:
Karma Beach-Bali, Saturday & Sundays from 1pm-8pm

Equipment Needed to do this at home: Food Processor
Barbecue grill (charcoal proffered)
Squeeze Bottle
Sauce Brush
Ingredients: Organic Sweet Corn
Miso Paste
Soy Sauce
Lime Zest & Juice
Togarashi (Japanese chili powder)
Thai Sauce Bangkok (sweet chili sauce)
GochuJong (Korean chili paste)
ABC Chili Sauce
Lime Juice
Maple Syrup
Bonito Flakes
Pickled Ginger
Spring Onions
Sesame Seeds (black & white- toasted)
Lime Cheek

To Make the Miso Butter:

Yields: 10 portions
Prep time: 5 minutes
Butter, room temp/ softened 300 grams
Miso Paste, yellow 100grams
Soy Sauce 30 ml
Sugar 5 grams
Lime Zest & Juice 1 ea.
Togarashi To Taste
Salt To Taste
White Pepper To Taste

Place all of the ingredients in a food processor and process smooth.
Store in a sealable container until ready to use.

To Make the Spicy Mayo:

Yields: 10 portions
Mayonnaise, Japanese 100 grams
Siracha Chili Sauce 20 grams
Gochujong Chili Paste 20 grams
Thai Sweet Chili Sauce 20 grams
Garlic Clove 1 ea.
Maple Syrup 210 ml
Lime Juice & Zest 1ea..
Salt To Taste
White Pepper To Taste

Place all of the ingredients in a food processor and process smooth.
Transfer to a squeeze bottle and refrigerate until ready to use.

To Assemble:

  • Preheat the barbecue to medium high heat.
  • Place the corn on the barbecue and grill slowly while turning on all sides.
  • While the corn is grilling, continuously brush with the miso butter.
  • Once the corn is cooked through, give it one more heavy brush of miso butter on all sides.
  • Place on a plate and drizzle with the spicy mayo butter.
  • Top with bonito flakes, spring onions, pickled ginger and sesame seeds.
  • Garnish with a lime cheek and tooth pick for after eating.

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