2 tbsp white miso paste
1 tbsp Sriracha
1/4 tsp cayenne pepper
4 ears corn
Whisk together 4 tablespoons butter, miso, Sriracha, and cayenne in a small bowl. Set aside.
Butter corn with remaining butter, season with salt and pepper, and wrap ears individually in aluminum foil.
Preheat oven to 375 degrees F. Place foil-wrapped corn in the oven and cook until tender and slightly charred, about 25 minutes. Remove from oven and let cool for 3 to 5 minutes.
Open foiled corn, slather each ear in spicy miso butter, and serve.