Miso butter corn

1. Miso – There are all sorts of miso varieties, find one labelled “white miso” or “shiro miso” (“shiro” means “white” in Japanese). Red miso is also fine but use a little less – about 1 heaped tablespoon (miso flavour is a little more intense).

2. Corn – Fresh cut is best because it’s dry so sautés better. Frozen thawed works too, expect to cook a little longer (needs time to thaw/dry/cook). Canned corn does work but because it’s so wet, it just doesn’t get little golden patches as well.

3. Cooking sake – One of the 3 essential sauces in Japanese cooking, you can find it in the Asian section of grocery stores these days. Adds touch of extra savouriness into this dish. Alcohol cooks out because it evaporates. Sub with mirin or Chinese cooking wine, or water (we just want some liquid to deglaze the pan).

4. Recipe credit – Adapted from David Chang’s famous Roasted Summer Corn with Miso Butter. I found his recipe a little salty so I reduced the miso and skipped the chicken stock.

5. Leftovers will keep for 3 to 4 days. It will freeze ok too!

Nutrition per serving, assuming 4 servings as a side.