Miso Butter Corn is a recipe that proves simple can be amazing!
The magic of a dab of miso.
This sauteed corn is a side dish that goes with everything, fromchicken rissolestogyoza.
Miso + butter = Miso butter = good stuff!
Or make a meal out of it with a fried egg, avocado and tortillas for stuffing.
He wasnt the first to make it but he was certainly the one who made it famous!
A ton of savoury flavour packed into one innocent looking tub (jar/packet).
Miso + butter = Miso butter = good stuff!
Todays miso corn is a great example.
A fusion Asian dish starring miso err, yes, and corn!
Ingredients in Miso Butter Sauteed Corn
Heres what you better make this.
(PS My mum has a great little summary on different types of miso in herMiso Soup recipe).
Bacon Streaky is the best because we use the bacon fat to cook the corn.
Its what makes this dish so good!
Butter Unsalted, this dish has enough salt from the bacon and miso.
If you only have salted, dial back the miso slightly.
Garlic Because I dont cook corn without it if butter is also present.
The alcohol cooks out because it evaporates.
Substitutewith mirin orChinese cooking wine, or water (we just want some liquid to deglaze the pan).
Green onion For freshness.
Cut it a little chunkier than the typical finely sliced that is often called for in recipes.
We want a decent hit because its the freshness here.
White pepper I use white because its habit in Japanese recipes.
But black pepper is fine too.
Also Corn!
Yes, we need corn!
Also, flavour (sweeter, better) and texture (firmer, not soggy).
Then the miso butter is just stirred through at the end until it melts through.
Stand upright and cut the kernels off using a small knife.
Miso butter Mix the miso and softened butter until combined.
Cook baconin its own fat until golden.
Then add the corn.
(Fresh corn is firmer than frozen and canned corn).
To do this, just stir every minute rather than stirring constantly.
This gives the corn a chance to get the golden spots.
Prevent screen from sleeping
Add garlictowards the end of the cooking time, else it will burn!
Deglaze Add the cooking sake and stir until it evaporates.
We only use 2 tablespoons so it will evaporate quickly, about 15 seconds or so.
Those golden bits are calledfondand its free flavour!
Miso butter Turn off the stove then stir to melt the miso butter through the corn.
We dont want to sizzle the butter because the miso caramelises quite easily.
We want glossy silk buttery sauce through our corn!
Tossthe bacon and green onion in, then serve!
Matters of serving
I love how versatile this dish is.
As mentioned earlier, despite the miso in it, this doesnt taste Japanese or Asian.
Breakfast, dinner, lunch, any day of the week.
Yes c’mon!
But dont worry about how I eat it.
Tell me how youd serve this and what youd serve it with!
(Also a good Dozer size-context photo.
