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Sweet Corn with Miso Butter Recipe

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 2
Calories 127kcal
Cost $5.00


  • 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


  • Gather ingredients.
    Sweet Corn with Miso Butter 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.  
    Cutting Sweet Corn
  • 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.  
    Sweet Corn with Miso Butter_Final Photo


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