The fresh ears of corn are drenched in a creamy-salty richness of butter, miso, and salt, then topped with sliced scallions. For maximum flavor, sake is used as an added liquid (our version reduces the sake by half), but water works, too. Scallions and flaky salt, are the final flourish.
This recipe is loosely based on a grilled corn recipe from Milk Street in which the corn is also topped with toasted sesame seeds (we omitted). We opted to steam the corn and then drench it with a miso-butter mixture combined with an immersion blender.
The original recipe calls for the butter and miso to be melted in a skillet and whisked until emulsified. Ours never did emulsify, so we just put all ingredients (except scallions) into the immersion blender cup.
In fact, we doubled the butter mixture because we wanted leftovers for a corn sautĂ© dish for an upcoming party. And we still had some leftover for future dishes! Think baked potatoes, streamed veggies, hot dinner rolls…
Corn on the Cob with Melted Miso-Butter
Ingredients
- 6 Tbsp. salted butter, melted
- 2 Tbsp. white miso
- 1/4 cup sake or water
- 1 Tbsp. lime juice (missing in above photo)
- 1 tsp. toasted sesame oil
- Ground white pepper
- 6 ears corn, husked
- 2 scallions, thinly sliced
Directions
- Boil water in a large skillet. Add the ears of corn, turn off the heat and cover for 10 minutes.
- Meanwhile, using an immersion blender, emulsify the melted butter and white miso.
- Add in the sake, lime juice sesame oil and white pepper and continue blending until you have a smooth consistency.
- Remove corn to a platter, drain the water from the pan. Add the ears of corn back to the skillet and pour the miso-butter mixture over the ears, cover and let sit over low heat for a few minutes until warmed through.
- With tongs, lift each ear out of the skillet, letting excess mixture drip off, and place all earns on a platter. Sprinkle with scallions slices and serve immediately.
- Save remaining miso-butter mixture in a glass container with lid. Refrigerate. Let come to room temperature when ready to use again.
Accounting for Taste 