So-Good Miso Corn
This corn recipe has unseated Mexican Corn from the premier position in the hierarchy of our family favorites. To be honest, I think it will be quite some time before So-Good Miso Corn from Everyday Dorie by Dorie Greenspan will be knocked from the top rung. As of now, there is just no other way.
This recipe calls for stripping the raw corn from the cob and charring it in a pan slicked with olive oil. A pat of butter, some diluted miso paste, a sprinkle of za’atar, a dash of cayenne and you have yourself some magic.
There’s not much more that I can say other than run, don’t walk, to your nearest farmstead or supermarket to pick up the remaining fresh corn. Be prepared to run out the very next day because that’s when you will want to make this oh, so-good corn, again. Enjoy!
So-Good Miso Corn
Ingredients
- 1 Tbls light (white or yellow) miso
- 3 Tbls hot water
- 4 tsp olive oil
- 4 ears corn husked and kernels cut from the cob
- 1 Tbls unsalted butter
- 1 tsp za'atar
- 1/2 tsp fine sea salt
- pinch of cayenne pepper
- snipped fresh chives or finely sliced scallions
- chopped fresh cilantro or shredded fresh basil optional
- freshly ground black pepper optional
Instructions
- Whisk the miso and water together in a small bowl to smooth and loosen the miso.
- Place a large skillet over high heat and add the olive oil. When the oil is hot, add the corn and cook for another minute, or until the kernels are charred here and there.
- Reduce the heat to medium-low, add the butter and miso mixture and cook, stirring and scrapping up whatever you can of what's stuck to the pan, until the butter and miso melt and the water evaporates. Turn off the heat, add the za'atar, salt and cayenne and stir to blend.
- Scape the corn into a bowl and stir in the chives (and/or scallions and/or herbs), as well as the black pepper, if using. Serve immediately or at room temperature.