Name: Sweet Corn with Miso-Butter
Prep time: 5 min
Cook time: 7 min
Ingredients: 2 cobs sweet corn (farm fresh); 2 tablespoon butter (salted); 1 1/2 tablespoon miso (white or yellow); salt (optional); chopped parsley for garnish (optional)

I wanted to get this summer recipe out before the end of the weekend and the unofficial end of summer. I’ve been visiting the St. Paul Farmer’s Market every weekend for the last few months, and I must say this year’s sweet corn has been outstanding. This recipe has been a family and I’ve been making this about once a week for the past month or so.

This is another one of the fail-proof recipes, just fully cook the corn and you’re ready to go. You can vary the amount of butter and miso to your preference.

This recipe a great choice for the grill as well.

Sweet corn at St. Paul Farmer’s Market.

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Sweet Corn with Miso-Butter

This recipe is the best way (in my opinion) to enjoy the fresh corn as a side dish in the Japanese meal preparation and goes well with fish, meat, and vegetables. First, the corn is steamed and shucked then tossed with miso/butter sauce.

It tastes sweet, nutty, salty, and creamy all at the same time! Make sure to use fresh corn when in the season with (preferably home-made) butter.

Course Appetizer, Side Dish

Cuisine Japanese

Keyword sweet corn, miso, butter, gluten-free, vegetarian

Prep Time 5 minutes

Cook Time 7 minutes

Servings

Calories 127kcal

Cost $5.00

Ingredients

2 cobs sweet corn farm fresh
2 tablespoon butter salted
1 1/2 tablespoon miso white or yellow
salt optional
chopped parsley for garnish optional

Instructions

Gather ingredients.
Prep the ingredients.
Bring frying or sautee pan large enough to fit two corns, add water to cover the bottom ½ inch. Bring to a boil and add corn (water should only fill the bottom half of the corn). Turn the heat to medium-low and cover it with a lid and cook/steam for about 5-7 minutes. Take them out and cool slightly. Note: If you own a steamer, feel free to use it.
Place corn in a large bowl or on a cutting board, using a sharp knife to start shucking the corn from top to bottom. Remove all the corn kernels from the cob. Set it aside.
In a tiny saucepan, melt the butter. Add miso and mix until well combined. Be Careful not to overcook or burn the miso.
In a bowl, add the corn and drizzle the butter/miso mixture. Toss well and taste. Serve warm.