Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Miso Butter Corn Recipe
Miso Butter Corn is a recipe that proves easy might be wonderful! The magic of a dab of miso. 🙂 This sautéed corn is a aspect dish that goes with every part, from chicken rissoles to gyoza. Or make a meal out of it with a fried egg, avocado and tortillas for stuffing.
The world has David Chang to thank for the miracle that’s sautéed corn with miso and butter. He wasn’t the primary to make it however he was actually the one who made it well-known! In reality, it was so wildly fashionable at his New York restaurant that he took it off the menu as a result of he turned often known as the corn restaurant that occurred to serve noodles!
Miso, in case you might be new to it, is a soy bean paste that’s most likely finest often known as the bottom for miso soup (right here’s my mum’s recipe). A ton of savoury flavour packed into one harmless trying tub (jar/packet). Nonetheless, as a result of it’s such a robust ingredient, it’s used for therefore many different dishes, for each Japanese and Western dishes.
As we speak’s miso corn is a good instance. A fusion Asian dish starring miso – err, sure, and corn!
Right here’s what it’s essential make this. Not many components!
Miso butter and different components
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Miso – There are all types of miso varieties, discover one labelled “white miso” or “shiro miso” (“shiro” means “white” in Japanese). Pink miso can be high quality however use rather less – about 1 heaped tablespoon (miso flavour is a bit more intense). (PS My mum has an excellent little abstract on various kinds of miso in her Miso Soup recipe).
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Bacon – Streaky is the very best as a result of we use the bacon fats to prepare dinner the corn. It’s what makes this dish so good!
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Butter – Unsalted, this dish has sufficient salt from the bacon and miso. When you solely have salted, dial again the miso barely.
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Garlic – As a result of I don’t prepare dinner corn with out it if butter can be current.
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Cooking sake – One of many 3 important sauces in Japanese cooking, it’s a rice wine made for cooking that yow will discover within the Asian part of grocery shops lately. It’s used to deglaze the pan after cooking the corn (a cooking time period which implies to make use of a liquid to dissolve golden bits caught on the bottom of the pan to combine into the sauce) and it provides a contact of additional savouriness into this dish. The alcohol cooks out as a result of it evaporates.
Substitute with mirin or Chinese language cooking wine, or water (we simply need some liquid to deglaze the pan).
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Inexperienced onion – For freshness. Minimize it a bit of chunkier than the everyday “finely sliced” that’s typically referred to as for in recipes. We would like a good hit as a result of it’s the freshness right here.
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White pepper – I take advantage of white as a result of it’s behavior in Japanese recipes. (Simply because this recipe has a contact of miso in it, my mind thinks I’m within the Japanese meals cooking sphere). However black pepper is ok too.
Additionally – Corn!
Sure, we’d like corn! 😂 Utilizing corn recent reduce off the cob is finest as a result of it’s dry so it sautés higher for pretty golden spots. Additionally, flavour (sweeter, higher) and texture (firmer, not soggy).
Frozen corn is the following finest various – use it from frozen however count on to prepare dinner longer (thaw>dry>prepare dinner) with canned citing the rear (it’s the wettest so it doesn’t sauté as nicely).
Right here’s how I reduce the corn off the cob with out the kernels flying all around the kitchen – massive bowl, prop the corn up on a bit of dish, small knife.
This recipe begins by sautéing bacon so the corn might be cooked within the bacon fats for further tastiness! Then the miso butter is simply stirred by means of on the finish till it melts by means of.
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Minimize corn off the cob – As talked about above, prop the corn up on a small ramekin or comparable inside a big bowl. Stand upright and reduce the kernels off utilizing a small knife. The bowl will catch the kernels so that they don’t fly throughout your kitchen! A bundt pan additionally works.
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Miso butter – Combine the miso and softened butter till mixed.
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Prepare dinner bacon in its personal fats till golden. The fats within the bacon will soften because the pan heats up, so begin with a chilly pan. No further oil wanted – so long as you employ streaky bacon!
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Bacon fats – Take away the bacon utilizing a slotted spoon so you retain as a lot bacon fats within the pan as attainable. Then add the corn.
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Prepare dinner the corn for 4 to five minutes till there’s gentle golden spots, and the corn is good and cooked by means of. (Recent corn is firmer than frozen and canned corn). To do that, simply stir each minute relatively than stirring continually. This offers the corn an opportunity to get the golden spots.
Add garlic in the direction of the top of the cooking time, else it can burn!
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Deglaze – Add the cooking sake and stir till it evaporates. We solely use 2 tablespoons so it can evaporate shortly, about 15 seconds or so. The aim of this step (referred to as deglazing) is to dissolve the golden bits on the bottom of the pan left from sautéing the corn into the combination. These golden bits are referred to as fond and it’s free flavour!
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Miso butter – Flip off the range then stir to soften the miso butter by means of the corn. We don’t need to sizzle the butter as a result of the miso caramelises fairly simply. We would like shiny silk buttery sauce by means of our corn!
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Toss the bacon and inexperienced onion in, then serve!
I like how versatile this dish is.
It’s a corn aspect dish filled with a lot flavour that you’ll fortunately eat it by the spoonful. Who cares what the principle dish is, simply gimme all of the Miso Butter Corn!
As talked about earlier, regardless of the miso in it, this doesn’t style Japanese or Asian. It’s universally tasty and the flavour profile is such that I wouldn’t hesitate to serve it alongside a pile of Crispy Herb Roasted Chicken with gravy or a Pork Tenderloin with Creamy Mustard Sauce. However then, it’s simply at house with Asian mains like Chinese language Char Sui BBQ Pork, an enormous plate of gyoza or Grilled Marinated Thai Chicken (Gai Yang).
However my favorite is to show it right into a meal by including a fried egg, burst roast cherry tomatoes (10 minutes within the oven), avocado and tortillas for scooping/stuffing.
Breakfast, dinner, lunch, any day of the week.
Sure please!
However don’t fear about how I eat it. Inform me the way you’d serve this and what you’d serve it with! – Johnsat x
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
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
1. Miso – There are all sorts of miso varieties, find one labelled “white miso” or “shiro miso” (“shiro” means “white” in Japanese). Red miso is also fine but use a little less – about 1 heaped tablespoon (miso flavour is a little more intense).
2. Corn – Fresh cut is best because it’s dry so sautés better. Frozen thawed works too, expect to cook a little longer (needs time to thaw/dry/cook). Canned corn does work but because it’s so wet, it just doesn’t get little golden patches as well.
3. Cooking sake – One of the 3 essential sauces in Japanese cooking, you can find it in the Asian section of grocery stores these days. Adds touch of extra savouriness into this dish. Alcohol cooks out because it evaporates. Sub with mirin or Chinese cooking wine, or water (we just want some liquid to deglaze the pan).
4. Recipe credit – Adapted from David Chang’s famous Roasted Summer Corn with Miso Butter. I found his recipe a little salty so I reduced the miso and skipped the chicken stock.
5. Leftovers will keep for 3 to 4 days. It will freeze ok too!
Nutrition per serving, assuming 4 servings as a side.
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