Corn Sauté with Miso and Scallions

To create this corn side dish with rich, toasted flavor, strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.

Because fresh corn can vary in sweetness, the recipe calls for seasoning with a range of rice vinegar. We made it twice so far, and prefer the version with just 1 tablespoon of rice vinegar. When browning the corn kernels in a nonstick skillet, we found it took longer to get that caramelization, nearly three times longer! But so worth it because it was delicious and paired well with our grilled baby back ribs.

Corn Sauté with Miso and Scallions

  • Servings: 4-6
  • Difficulty: easy
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  • 2 Tbsp. unsalted butter
  • 6 scallions, white parts minced, green parts sliced thin on bias
  • 1 tsp. grated fresh ginger
  • 2 Tbsp. white miso
  • 1 – 2 Tbsp. rice vinegar
  • 1 Tbsp. vegetable oil
  • 4 ears corn, kernels cut from cobs (4 cups)
  • Salt
  • 1 Tbsp. mirin
  • 1 Tbsp. toasted sesame seeds


  1. Melt butter in 12-inch nonstick skillet over medium heat. Add scallion whites and ginger and cook, stirring frequently, until scallions are softened, 1 to 2 minutes. Transfer scallion mixture to large bowl and whisk in miso and 1 tablespoon vinegar. Wipe out skillet.
  2. Heat oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/4 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3-5 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer.
  3. Add mirin and cook until evaporated, about 1 minute. Transfer corn to bowl with scallion mixture.
  4. Stir in scallion greens. Season with salt and remaining vinegar to taste. Sprinkle with sesame seeds and serve.

Recipe from Cook’s Illustrated

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