Sauteed Miso Butter corn is a stove top, fresh corn side dish, perfect in the summer. This corn off the cob recipe is an easy, quick and vegetarian side dish for a weeknight dinner, BBQ or grilling session.
4ears fresh corn on the cob
2 ½tablespoonswhite miso paste
Freshly ground black pepper to taste
Kosher salt to taste
Shuck corn on the cob and discard the husks.
Using a sheet tray to contain the mess, place cobs at a 45 degree angle on the sheet tray and remove the kernels from the cobs using a paring knife. Keep corn cobs for vegetable stock if desired.
In a 10-12 inch skillet, melt butter over medium low/medium heat (the butter should not immediately brown when added, but lightly foam and melt. If it burns, it is too hot, discard and start again).
Add in corn and stir every 30 seconds until bright yellow, about 3 minutes total.
One the corn is cooked, add in the miso paste and stir until it dissolves then turn off the heat.
Add black pepper and then taste for salt. Miso is very salty so it might not need salt for your taste.
Serve immediately and enjoy with your favorite protein.
Fresh corn is best enjoyed in season, out of season use about 2 cups frozen or canned corn.
White miso is the best option for this recipe and can be found in the international section or fermented food section.
Miso is salty, so taste before adding more salt at the end.
This can be made ahead of time and reheated before serving.
Store in the fridge for up to 5 days in an airtight container.