Miso Butter Corn
Ingredients
Miso butter
- 30g / 2 tbsp unsalted butter, softened
- 1 1/2 tbsp white miso (shiro miso) (Note 1)
Corn
- 200g / 7oz streaky bacon, chopped into 1cm / 1/2" pieces
- 3 cups corn kernels, preferably freshly cut off 3 – 4 corn cobs else frozen thawed (Note 2)
- 2 garlic cloves, finely minced
- 2 tbsp cooking sake, optional (sub mirin or dry sherry, Note 3)
- 1/8 tsp white pepper (sub black pepper)
- 1 cup green onion, cut into 0.5cm/0.2" slices
Instructions
- 1
Miso butter - Mix butter and miso together in a small bowl until combined.
- 2
Golden bacon - Put bacon in an unheated large non stick pan, no oil. Turn the stove onto medium high heat – as it heats up, the fat will start to melt so the bacon cooks in its own fat. Cook for 3 to 4 minutes until golden, then use a slotted spoon to transfer onto a paper towel lined plate. Reserve bacon fat in the pan.
- 3
Cook corn - Top up with butter if you don't have 1 tbsp fat left in pan. Still on medium high, add corn, then stir only every minute or so (this lets it get some nice golden spots), for about 5 minutes until corn is just cooked and is sweet. Add garlic, stir for another 30 seconds. Add sake, stir until evaporated (~15 seconds).
- 4
Melt miso butter - Turn off stove. Add miso butter, stir until melted. Add pepper, bacon and green onion, toss until coated with sauce. Serve!
- 5
Serve - Serve as a side dish. In a corn taco with a fried egg and avocado (OMG SO GOOD).
