chopped fresh cilantro or shredded fresh basiloptional
freshly ground black pepperoptional
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.
Notes
This recipe can be made up to a day ahead and kept covered in the refrigerator. Bring it to room temperature before serving. If you would like it warmed, reheat it with a little water in the skillet until the corn is hot and the water has evaporated.