Spaghetti with charred corn, miso-pepper butter and mint recipe - Gourmet Traveller

Ingredients

• 2 corn cobs, husks and silks removed
• Olive oil, for drizzling
• 400 gm dried spaghetti
• 75 gm finely grated parmesan, plus extra to serve
• Toasted pepitas, mint and togarashi, to serve
• Miso-pepper butter
• 150 gm unsalted butter
• 1 large garlic clove, crushed
• 2 tbsp miso paste
• 3 tsp finely crushed black peppercorns
• Finely grated zest and juice of 1 lemon