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.
- 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
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.
Nutritional information is an estimate only. Please view our website policies for more information.
Serving: 2g | Calories: 127kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 575mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 7mg | Iron: 1mg