Miso butter corn
User Reviews
5
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Servings
4
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Calories
326 kcal
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Course
Side Dish
Miso butter corn
Description
This dish is prepared by first making miso butter by blending softened unsalted butter with white miso paste. Streaky bacon pieces are cooked slowly in a dry pan, allowing their fat to render and become the cooking fat, resulting in a crisp texture. Corn kernels are sautéed in the bacon fat until they develop golden spots and sweetness, then garlic is added briefly for additional aroma.
A splash of cooking sake deglazes the pan, lending a mild savory note. The mixture is finished off by stirring in the miso butter until melted, then seasoned with white pepper and combined with crisp bacon and sliced green onions. The dish can be served as a savory side or used as a topping, for example in corn tacos with fried eggs and avocado.
Fresh cut corn works best for its dry texture which achieves better sautéing and caramelization, but frozen or canned corn can be used with adjusted cooking times. Leftovers keep well refrigerated for several days and can be frozen. The recipe adapts a version by David Chang, with reduced miso to moderate saltiness.
Ingredients
Miso butter:
- 30g / 2 tbsp butter softened, unsalted
- 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 finely minced, cloves
- 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
- Miso butter - Mix butter and miso together in a small bowl until combined.
- 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.
- 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).
- Melt miso butter - Turn off stove. Add miso butter, stir until melted. Add pepper, bacon and green onion, toss until coated with sauce. Serve!
- Serve as a side dish. In a corn taco with a fried egg and avocado (OMG SO GOOD).
Notes
- Use white miso (shiro miso) for balanced savory flavor; red miso can substitute but use less due to stronger taste.
- Fresh corn kernels are preferred for better caramelization; frozen or canned corn can be used with longer cooking.
- Cooking sake adds umami and acidity; mirin or dry sherry are suitable substitutes, or use water to deglaze.
- Leftovers store in the refrigerator for 3–4 days and freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326cal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 743mg | 31% |
| Potassium | 329mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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