Charred Corn with Miso Butter

The perfect side dish to go with everything!

Charred Corn with Miso Butter Recipe

It’s finally summer and you know what that means, corn season! During this time of the year, the corns are extra sweet and should basically be incorporated into EVERYTHING. I was looking at it in the supermarket the other day and inspiration hit me like a truck! Miso and corn, why not?! The savoury umaminess from the miso paired with the crisp sweet corn, plus a tiny bit of smokiness from charring it – is that a match made in heaven or what! For reference, I absolutely adore miso, I add it to as many things as I can (marinades, soups, stews, cookies, caramel etc.) When I got home, I realised I had some bacon in the fridge when I was about to try it so I threw that in as well (why not, you can’t go wrong with bacon) and wow, I mean W O W. My mind was blown. And that kids, is how this amazing flavour-bomb corn dish was born.

Charred Corn with Miso Butter Recipe
Charred Corn with Miso Butter Recipe

A trick to shucking corn so you won’t lose any fingers – place the corn on a chopping board and run your knife through one side of the cob. Flip your corn such that the side that you’ve just sliced off is flat on the board, and continue until all kernels are off the cob.

Charred Corn with Miso Butter Recipe

Charred Corn With Miso Butter

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Serves: 2

Ingredients

  • 2 tablespoons white miso paste (or 1 tablespoon red miso)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon garlic powder
  • 4 cups corn kernels (4-5 ears of corn)
  • 4 slices of bacon, diced (Note 1)
  • 2 spring onions, sliced (optional)

Instructions

1

In a small bowl, whisk the miso paste, butter and garlic powder together until smooth and well combined.

2

Turn your oven on to broil and place your oven rack about 15cm away from the heating element

3

Line a sheet pan with foil or parchment paper and gently oil it. Shuck the corn (see pictures above for a super easy method), remove the silks, and cut the kernels from the cob. Add the kernels onto the pan and spread it out in an even layer.

4

Broil the corn until you see visible charring on the kernels. This can take between 3-8 minutes, depending on your oven, so keep an eye on it. Once ready, remove from oven and set aside.

5

Add the bacon into a pan over medium heat, cooking it until it’s crisp and the fat is rendered. Drain all but one tablespoon of bacon fat. Add the corn to the pan and stir to mix. Then, add in the miso butter and cook until melted and evenly distributed.

6

Garnish with spring onions if you wish. Otherwise, serve hot and enjoy!

Notes

I know bacon is great but don’t add too much otherwise the dish will be too salty (trust me, I tried!). 4-6 slices would be a safe zone. Alternatively, leave it out to make this dish vegetarian-friendly.

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