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In a mixing bowl, put softened butter and miso. Mix thoroughly using an electric mixer.
Transfer miso butter to an empty butter wrapper, plastic wrap, or wax paper. Roll into a log and put in the fridge to firm up while you cook the corn.
Rub some vegetable or canola oil onto your shucked corn and grill (either an outside grill or oven works) for 15 minutes or until kernels are soft.
Take firmed up miso butter and rub it over your cooked corn.
Lightly cover with Kewpie mayonnaise and sprinkled furikake. Slice corn on the cob into thirds if you like and serve.