Sauteed Miso Butter Corn
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.
Servings: 4 Servings
Ingredients
- 4 ears fresh corn on the cob
- 3 tablespoons unsalted butter
- 2 ½ tablespoons white miso paste
- Freshly ground black pepper to taste
- Kosher salt to taste
Instructions
- 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.
Notes
- 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.
- Corn cobs can be saved for vegetable stock.