Introduction
Explore the delightful combination of sweet corn and rich miso butter in this flavorful recipe. Perfect as a side dish or a filling for tacos, this dish brings a unique taste to your table with its umami-rich miso butter and crispy bacon bits.
Detailed Ingredients with measures
MISO BUTTER:
– 30g / 2 tbsp unsalted butter, softened
– 1 1/2 tbsp white miso (shiro miso)
CORN:
– 200g / 7oz streaky bacon, chopped into 1cm / 1/2″ pieces
– 3 cups corn kernels, preferably freshly cut off 3 – 4 corn cobs or frozen (thawed)
– 2 garlic cloves, finely minced
– 2 tbsp cooking sake (optional, can substitute with mirin or dry sherry)
– 1/8 tsp white pepper (can substitute with black pepper)
– 1 cup green onion, cut into 0.5cm/0.2″ slices
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
4 servings as a side dish
Instructions
1. Miso butter – Mix the softened butter and white miso in a small bowl until well combined.
2. Golden bacon – Place chopped bacon in a large non-stick pan without oil. Turn the stove to medium-high heat, allowing the bacon to cook in its own fat for about 3 to 4 minutes until golden. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving the fat in the pan.
3. Cook corn – If there is not at least 1 tablespoon of fat left in the pan, add some butter. Still on medium-high, add the corn and stir every minute or so to allow it to get some golden spots. Cook for about 5 minutes until the corn is just cooked and sweet. Add minced garlic and stir for an additional 30 seconds. Pour in the sake and stir until evaporated, which should take around 15 seconds.
4. Melt miso butter – Turn off the stove and add the prepared miso butter to the pan. Stir until melted. Add pepper, bacon, and green onion, tossing until everything is well coated in the sauce. Serve immediately!
5. Enjoy this dish as a side or use it as a filling for corn tacos, topped with a fried egg and avocado for an extra delicious treat!
Recipe Notes
1. Miso – Look for “white miso” or “shiro miso” as it provides a milder flavor. Red miso can be used but in lesser amounts due to its stronger taste.
2. Corn – Fresh corn is preferred for its dryness, which allows for better sautéing. Frozen is acceptable but will require additional cooking time. Canned corn may be used but will not achieve the same caramelized effect.
3. Cooking sake – This essential ingredient can be found in the Asian section of most grocery stores, adding an enhanced savoriness to the dish. Alternatives include mirin or Chinese cooking wine, or even water if necessary.
4. Recipe credit – Adapted from David Chang’s famous Roasted Summer Corn with Miso Butter, with adjustments made to reduce salinity.
5. Leftovers will last in the fridge for 3 to 4 days and can be frozen as well.
Detailed Directions and Instructions
Miso Butter
Combine the softened unsalted butter and white miso in a small bowl. Mix thoroughly until the two ingredients are well integrated and form a smooth paste.
Golden Bacon
Place the chopped streaky bacon into a large non-stick pan without adding any oil. Turn the stove to medium-high heat. As the pan heats up, the fat from the bacon will melt, allowing it to cook in its own fat. Sauté the bacon for 3 to 4 minutes, or until it reaches a golden color. Use a slotted spoon to transfer the cooked bacon onto a plate lined with paper towels. Leave the rendered bacon fat in the pan for later use.
Cook Corn
If there is less than 1 tablespoon of fat left in the pan, add a little bit of butter to ensure there’s enough fat for cooking. With the stove still set to medium-high heat, add the corn kernels to the pan. Stir the corn occasionally, about once a minute, to allow it to develop golden patches, cooking for approximately 5 minutes until the corn is tender and sweet. Afterward, add the finely minced garlic and stir for an additional 30 seconds. If using, add the cooking sake and continue stirring until it evaporates, which should take about 15 seconds.
Melt Miso Butter
Turn off the stove. Add the previously prepared miso butter to the corn mixture, stirring until melted and well combined. Season with white pepper, then fold in the cooked bacon and sliced green onions, ensuring everything is evenly coated with the sauce.
Serve
This dish can be served as a delightful side dish. For a unique twist, try it in a corn taco topped with a fried egg and avocado, which is exceptionally delicious.
Notes
1. Miso
Look for miso labeled as “white miso” or “shiro miso.” If you can only find red miso, use about 1 heaped tablespoon as it has a stronger flavor.
2. Corn
Fresh corn cut from the cob is preferred as it is drier and sautés better. If using frozen corn, allow additional cooking time for it to thaw and dry out. Canned corn can be used, but it won’t achieve the same golden patches due to its higher moisture content.
3. Cooking Sake
Cooking sake is one of the essential ingredients in Japanese cuisine, available in the Asian section of most grocery stores. It adds a savory depth to the dish as the alcohol evaporates during cooking. If unavailable, substitute with mirin, Chinese cooking wine, or even water to provide some moisture for deglazing.
4. Recipe Credit
This recipe is adapted from David Chang’s renowned Roasted Summer Corn with Miso Butter. Adjustments included reducing the miso and omitting chicken stock for a less salty flavor.
5. Storage
Leftovers can be stored in the refrigerator for 3 to 4 days and can also be frozen for later use.
Nutrition
Nutrition information is based on 4 servings, assuming it is served as a side dish.
Cook techniques
Miso Butter Preparation
Mix softened unsalted butter and white miso in a small bowl until fully combined to create a flavorful miso butter.
Golden Bacon Cooking
Cook chopped streaky bacon in an unheated non-stick pan without oil over medium-high heat. As the pan heats, the fat will render, allowing the bacon to cook in its own fat. Cook for 3 to 4 minutes until golden and crisp.
Corn Sautéing
Add corn kernels to the pan with rendered bacon fat over medium-high heat. Stir occasionally—about once every minute—for 5 minutes until the corn is cooked and develops golden spots. Adding minced garlic for 30 seconds enhances the flavor.
Miso Butter Melting
Turn off the heat and add the prepared miso butter to the cooked corn mixture. Stir until melted and evenly distributed. Incorporate white pepper, reserved bacon, and green onion, tossing to coat everything in the sauce.
FAQ
What type of miso should I use?
Use white miso (shiro miso) for a sweeter, milder flavor. Red miso can be used as a substitute but in smaller amounts.
Can I use frozen corn instead of fresh?
Yes, frozen corn is acceptable, but it may need additional cooking time to ensure it is dry and sweet.
What if I can’t find cooking sake?
If cooking sake isn’t available, you can substitute with mirin, Chinese cooking wine, or even water to deglaze the pan.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for 3 to 4 days or can be frozen for later use.
What are some serving suggestions for this dish?
Serve as a side dish, in corn tacos topped with a fried egg and avocado, or mixed into salads for added flavor.
Conclusion
The combination of miso butter and golden corn sautéed with bacon creates a delightful dish that balances savory, sweet, and umami flavors. This recipe showcases how simple ingredients can come together to create a rich and satisfying side dish that pairs wonderfully with various meals. Whether served on its own or as a filling for tacos, it’s a versatile option that enhances any dining experience.
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