Miso butter corn
Recipe video above. Simple yet ridiculously delicious corn side dish. Just a dollop of miso adds great savoury flavour! Adapted from the David Chang's famous Momofuku Roasted Summer Corn recipe! (Found his a little salty so I dialled back a bit).It doesn't taste Japanese or Asian at all, you
Foto: RecipeTin Eats
Bahan-bahan
- 30 g / 2 tbsp unsalted butter (, softened)
- 1 1/2 tbsp white miso ((shiro miso) (Note 1))
- 200 g / 7oz streaky bacon (, chopped into 1cm / 1/2" pieces)
- 3 cups corn kernels (, preferably freshly cut off 3 - 4 corn cobs else frozen thawed (Note 2))
- 2 g arlic cloves (, finely minced)
- 2 tbsp cooking sake (, optional (sub mirin or dry sherry, Note 3))
- 1/8 tsp white pepper ((sub black pepper))
- 1 cup green onion (, cut into 0.5cm/0.2" slices)
Langkah-langkah
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Miso butter - Mix butter and miso together in a small bowl until combined.
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Golden bacon - Put bacon in an unheated large non stick pan, no oil. Turn the stove onto medium high heat - as it heats up, the fat will start to melt so the bacon cooks in its own fat. Cook for 3 to 4 minutes until golden, then use a slotted spoon to transfer onto a paper towel lined plate. Reserve bacon fat in the pan.
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Cook corn - Top up with butter if you don’t have 1 tbsp fat left in pan. Still on medium high, add corn, then stir only every minute or so (this lets it get some nice golden spots), for about 5 minutes until corn is just cooked and is sweet. Add garlic, stir for another 30 seconds. Add sake, stir until evaporated (~15 seconds).
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Melt miso butter - Turn off stove. Add miso butter, stir until melted. Add pepper, bacon and green onion, toss until coated with sauce. Serve!
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Serve as a side dish. In a corn taco with a fried egg and avocado (OMG SO GOOD).
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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