It all started when I had a “Grain Bowl” party. One of the sauces called for “miso” and I had a lot left over. What to do!? I had discovered the wonders of miso and now was on the lookout for how else to use it. Into my lap fell this recipe from America’s Test Kitchen. I’ve lost count of how often I have made this - even with frozen corn now that the corn harvest has ended. If you have all the ingredients on hand, you can pull this together quickly as a side or a snack - geesh, I’d even be happy to have it as a main! Like many dishes, it is best served fresh, but I enjoyed day after leftovers.
Getting Ready;
prep 4.5 cups corn - if it’s fresh, the internet is filled with tips on how to remove the kernels from the cobs - for example… If you’re using frozen corn it must be thawed and dried a bit. I use a full 750 g bag of frozen corn (that’s a bit more than the 4.5 cups the recipe calls for). Line a large rimmed cookie sheet with paper towels and spread out the frozen corn. Pat it dry as the corn thaws and for sure just before using.
scallions can be prepped (sliced thinly) in advance; I used only 1 scallion
2 TB vegetable oil
6 ears corn, kernels cut from cobs (4½ cups) or a 750 g bag of frozen corn
3/4 tsp table salt
1/2 tsp pepper
Heat the oil in 12-inch frying pan over medium-high heat until the oil is shimmering. Add the corn, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes.
3 TB unsalted butter, cut into pieces
1-2 scallions, sliced thin on bias
1 TB honey
1 TB white miso
1 tsp soy sauce or tamari
Off heat, stir in the butter, scallions, honey, miso, and soy sauce until butter is melted and the mixture is combined - doesn’t take long!. That’s it!
Do you love corn? Try these recipes!
Notes and Tips...
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