Miso butter corn

Name: Miso butter corn
Ingredients: 30g / 2 tbsp unsalted butter (, softened); 1 1/2 tbsp white miso (shiro miso) (Note 1); 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)

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(13)

Ingredients

4 servings

30g / 2 tbsp unsalted butter (, softened)
1 1/2 tbsp white miso (shiro miso) (Note 1)
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)

American Beginner Dairy Sautéing ...

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Preparation

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Step 1

Miso butter - Mix butter and miso together in a small bowl until combined.

Step 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.

Step 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).