Miso Butter Corn

Simple yet ridiculously delicious. Adapted from the David Chang's famous Momofuku Roasted Summer Corn with Miso Butter recipe! (Found his a little salty so I dialled back miso a bit).

Recipe ⬇️ or print: https://www.recipetineats.com/miso-butter-corn/

Miso butter corn

MISO BUTTER - mix:
30 g/2 tbsp unsalted butter softened
1 1/2 tbsp white miso (shiro miso)*
CORN:
200 g/7oz streaky bacon chopped into 1cm / 1/2″ pieces
3 cups (450g) 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, or water)
1/8 tsp white pepper (sub black pepper)
1 cup green onion cut into 0.5cm/0.2″ slices

1. Cook bacon on medium high in a large non-stick pan in its own fat (no oil needed!). Remove with slotted spoon, if less than 1 tbsp bacon fat, top up with butter.
2. Sauté corn 4 – 5 min until golden spots (stir then leave 30 sec, stir then leave), add garlic towards end (else it burns). Add cooking sake, stir until evaporated (~15 sec). Turn off stove, stir through miso butter until melted. Toss through bacon and green onion, serve!

* Red miso also works, but reduce to 1 heaped tablespoon. Fresh corn works best to get golden spots, but can use frozen or canned. Start from frozen, will take longer to cook. Canned is my least fave cause it’s wet.