Miso Butter Corn with Bacon and Green Onion Recipe
This Miso Butter Corn recipe features sweet corn kernels cooked with crispy streaky bacon and infused with a savory miso butter sauce. It’s a flavorful dish that can be served as a delicious side or topped with a fried egg and avocado for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Low Lactose
Ingredients
Units
Scale
Miso Butter
- 30g / 2 tbsp unsalted butter, softened
- 1 1/2 tbsp white miso (shiro miso)
Corn
- 200g / 7oz streaky bacon, chopped into 1cm / 1/2" pieces
- 3 cups corn kernels, preferably freshly cut off 3-4 corn cobs or frozen thawed
- 2 garlic cloves, finely minced
- 2 tbsp cooking sake, optional (sub mirin or dry sherry)
- 1/8 tsp white pepper (sub black pepper)
- 1 cup green onion, cut into 0.5cm / 0.2" slices
Instructions
- Make miso butter: In a small bowl, mix the softened butter and white miso together until well combined to create the miso butter.
- Cook bacon: Place the chopped bacon into an unheated large non-stick pan without adding oil. Turn the stove to medium-high heat and allow the bacon to cook in its own rendered fat. Cook for 3 to 4 minutes until golden and crisp. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate. Leave the bacon fat in the pan.
- Cook corn: If there is less than 1 tablespoon of bacon fat in the pan, add butter to make up the difference. Keep the heat at medium-high, add the corn kernels to the pan. Stir only every minute or so to allow the corn to develop some golden spots. Cook for about 5 minutes until the corn is tender and sweet.
- Add garlic and sake: Add the minced garlic to the corn and stir for 30 seconds to release the aroma. Pour in the sake (or mirin/dry sherry as a substitute) and stir until it evaporates, about 15 seconds.
- Combine miso butter and finish: Turn off the stove. Add the miso butter to the pan and stir until melted and coats the corn evenly. Add the white pepper, cooked bacon, and green onions. Toss everything together until well combined and coated in the sauce. Serve immediately.
Notes
- If cooking sake is not available, mirin or dry sherry can be used as a substitute.
- Use fresh corn kernels for the best flavor, but frozen corn can be used if thawed beforehand.
- Adjust the amount of butter or bacon fat to ensure there is enough fat in the pan for cooking the corn for a nice texture and flavor.
- Serve as a side dish or in a corn taco with fried egg and avocado for a more substantial meal.
- The recipe yields 4 servings, perfect for a small family meal or gathering.
