Sautéed Corn with Miso, Butter and Scallions

Name: Sautéed Corn with Miso, Butter and Scallions
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1/4 cup sake; 3 tablespoons white miso; 2 tablespoons salted butter, cut into 1-tablespoon pieces; 4 cups fresh corn kernels (from about 5 ears corn); 1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch lengths, reserved separately; 2 teaspoons finely grated fresh ginger; Ground white or black pepper; Furikake or shichimi togarashi, to serve (optional)

By Rebecca Richmond

4 Servings

30 minutes

Free

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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.

4

Servings

Tip

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

1/4 cup sake

3 tablespoons white miso

2 tablespoons salted butter, cut into 1-tablespoon pieces

4 cups fresh corn kernels (from about 5 ears corn)

1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch lengths, reserved separately

2 teaspoons finely grated fresh ginger

Ground white or black pepper

Furikake or shichimi togarashi, to serve (optional)

Ingredients

¼

cup sake
3

tablespoons white miso
2

tablespoons salted butter, cut into 1-tablespoon pieces
4

cups fresh corn kernels (from about 5 ears corn)
1

bunch scallions, white parts thinly sliced, green parts cut into 1-inch lengths, reserved separately
2

teaspoons finely grated fresh ginger
Ground white or black pepper
Furikake or shichimi togarashi, to serve (optional)

Directions

01

In a small bowl, whisk together the sake and miso until no lumps remain. Set aside. In a 12-inch nonstick skillet over medium, melt the butter. Add the corn and scallion whites, then cook, stirring often, until the corn begins to brown, about 5 minutes.
02

Add the ginger and cook, stirring, just until fragrant, about 30 seconds, then stir in the miso mixture and the scallion greens. Off heat, taste and season with pepper.