Description
Miso butter corn is a savory and flavorful side dish featuring sweet corn kernels cooked with crispy bacon, garlic, and a rich white miso butter sauce. This easy-to-make recipe combines the umami depth of miso with the sweetness of corn and the smoky taste of bacon, finished with a touch of sake and fresh green onions for brightness. Perfect as a standalone side or as a delightful filling in tacos with fried egg and avocado.
Ingredients
Scale
Miso Butter
- 30g / 2 tbsp unsalted butter, softened
- 1 1/2 tbsp white miso (shiro miso)
Main Ingredients
- 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; substitute mirin or dry sherry)
- 1/8 tsp white pepper (substitute black pepper if necessary)
- 1 cup green onion, cut into 0.5cm/0.2″ slices
Instructions
- Mix Miso Butter: In a small bowl, combine the softened unsalted butter and white miso until fully blended into a smooth mixture.
- Cook Bacon: Place the chopped streaky bacon into a large non-stick pan that is still cold and add no additional oil. Turn the heat to medium-high. As the pan heats, the bacon fat will render out, cooking the bacon in its own fat. Cook for about 3 to 4 minutes until the bacon pieces turn golden and crispy. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate. Leave the bacon fat in the pan for the next step.
- Cook Corn: If there is less than 1 tablespoon of fat remaining in the pan, add butter to make up the difference. Keep the heat on medium-high and add the corn kernels. Stir the corn only every minute or so to allow golden spots to develop, cooking for around 5 minutes until the corn is tender and sweet. Add in the minced garlic and stir for another 30 seconds until fragrant. Pour in the cooking sake and cook, stirring continuously, until the liquid evaporates, about 15 seconds.
- Add Miso Butter and Finish: Turn off the stove and immediately add the miso butter to the warm corn mixture. Stir until the miso butter fully melts and coats the corn evenly. Season with white pepper, then add the cooked bacon and sliced green onions. Toss everything gently to combine and coat with the sauce.
- Serve: Serve the miso butter corn hot as a flavorful side dish. It also makes a delicious taco filling when paired with a fried egg and avocado for an extra indulgent meal.
Notes
- Use white miso (shiro miso) for a mild, slightly sweet umami flavor. Avoid stronger miso pastes to keep the delicate balance.
- Fresh corn is preferred for sweetness but frozen corn can be used after thawing.
- Sake can be substituted with mirin or dry sherry depending on availability and taste preference.
