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Miso butter corn
Recipe video above. Simple yet ridiculously delicious corn side dish. Just a dollop of miso adds great savoury flavour! Adapted from the David Chang's famous Momofuku Roasted Summer Corn recipe! (Found his a little salty so I dialled back a bit).It doesn't taste Japanese or Asian at all, you can barely taste the miso, so it's a great side for Asian and Western mains. But my favourite way to eat this is in bowls with a fried egg and avocado, or stuffed into corn tortillas. YES!
👥 4 Servings👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●stove
📝 Preparation Steps
1
Miso butter - Mix butter and miso together in a small bowl until combined.
2
Golden bacon - Put bacon in an unheated large non stick pan, no oil. Turn the stove onto medium high heat - as it heats up, the fat will start to melt so the bacon cooks in its own fat. Cook for 3 to ⏱️ 4 minutes until golden, then use a slotted spoon to transfer onto a paper towel lined plate. Reserve bacon fat in the pan.
3
Cook corn - Top up with butter if you don’t have 1 tbsp fat left in pan. Still on medium high, add corn, then stir only every minute or so (this lets it get some nice golden spots), for about ⏱️ 5 minutes until corn is just cooked and is sweet. Add garlic, stir for another ⏱️ 30 seconds. Add sake, stir until evaporated (~⏱️ 15 seconds).
4
Melt miso butter - Turn off stove. Add miso butter, stir until melted. Add pepper, bacon and green onion, toss until coated with sauce. Serve!
green onion (, cut into 0.5cm/0.2" slices)1 cup
5
Serve as a side dish. In a corn taco with a fried egg and avocado (OMG SO GOOD).
Nutrition Facts
calories
326 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
743 mg
protein Content
9 g
trans Fat Content
0.3 g
cholesterol Content
41 mg
carbohydrate Content
22 g
saturated Fat Content
9 g
unsaturated Fat Content
12 g
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