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Corn with White Miso Butter
Inspired by a recipe Chef David Chang created for Momofuku, this simple mixture takes rich butter and umami-laden white miso and combines them for a savory topping perfect for corn on the cob. Miso replaces the need for salt here, and is a great balance to the sweet corn. If you have any left over, try sautéing scallops in this versatile butter.
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Ingredients
number of servings
1
- 1⁄4 Cup shiro miso
- 1⁄2 stick unsalted butter softened
- sweet corn cooked as desired and left on the cob
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Directions
5 min.
1. Step
In a small bowl, mash together the miso and butter until well mixed (use a wooden spoon or flexible spatula).
2. Step
Paint the corn with the softened miso butter and serve.
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