Miso Butter Corn
Simple yet ridiculously delicious corn side dish. Just a dollop of miso adds great savoury flavour
Ingredients
MISO BUTTER
- ▢ 30g / 2 tbsp unsalted butter softened
- ▢ 1 1/2 tbsp white miso shiro miso (Note 1)
CORN
- ▢ 200g / 7oz streaky bacon chopped into 1cm / 1/2″ pieces
- ▢ 3 cups corn kernels preferably freshly cut off 3 – 4 corn cobs else frozen thawed
- ▢ 2 garlic cloves finely minced
- ▢ 2 tbsp cooking sake optional (sub mirin or dry sherry, Note 3)
- ▢ 1/8 tsp white pepper sub black pepper
- ▢ 1 cup green onion cut into 0.5cm/0.2″ slices
Instructions
- Miso butter – Mix butter and miso together in a small bowl until combined.
- 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.
- 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).
- Melt miso butter – Turn off stove. Add miso butter, stir until melted. Add pepper, bacon and green onion, toss until coated with sauce. Serve!
- Serve as a side dish. In a corn taco with a fried egg and avocado
Notes
This recipe is sponsored by Mediterranean Supermarket