Sautéed Corn with Miso, Butter and Scallions

4 Servings

30 minutes

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For this umami-filled, savory-sweet side dish, plump, tender kernels cut from ears of fresh sweet corn are the first choice, but out of season an equal amount of frozen corn kernels that have been thawed and patted dry will work; they’ll just take a few minutes longer to brown. The optional furikake garnish adds even more layers of savory-sweet flavor (furikake is a Japanese condiment often sprinkled onto rice). Alternatively, add a little heat plus notes of sesame and citrus by sprinkling on some shichimi togarashi, or Japanese seven-spice blend.




Don’t skip the step of whisking together the miso and sake. If added directly to the corn, the lumps of miso will be difficult to smooth out. Don’t use a conventional (i.e., not nonstick) skillet because the miso has a tendency to stick.

30 minutes