Miso Butter Corn

Name: Miso Butter Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 cups corn kernels (fresh or frozen), thawed if frozen; 3 tbsp butter; 2 tsp white miso paste; 1/4 cup Japanese mayonnaise; 2 tsp bonito flakes; 1/2 tsp nori (seaweed) powder; pinch salt

Sweet corn kernels tossed in creamy miso butter, mayo, and bonito flakes - a trending Japanese street food and appetizer.

20 minEasyServes 4280 cal/serving

JapaneseAppetizerStovetopStandard

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Ingredients

3 cups corn kernels (fresh or frozen), thawed if frozen
3 tbsp butter
2 tsp white miso paste
1/4 cup Japanese mayonnaise
2 tsp bonito flakes
1/2 tsp nori (seaweed) powder
pinch salt

Instructions

1

Heat 3 tbsp butter in a large skillet or wok over medium heat.
2

Add 3 cups thawed if frozen corn kernels (fresh or frozen) and stir-fry for 3-4 minutes until warmed through and lightly golden.
3

In a small bowl, mix 2 tsp white miso paste with 1/4 cup Japanese mayonnaise until smooth.
4

Pour the miso mayo over the corn and toss until well coated.
5

Season with pinch salt to taste.
6

Transfer to a serving bowl and top with 2 tsp bonito flakes and 1/2 tsp nori (seaweed) powder.
7

Serve immediately while hot and crispy.

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Questions

Is there a substitute for miso in Miso Butter Corn?

The entry for Miso Butter Corn calls for 2 tsp white miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Can I make Miso Butter Corn dairy-free?

Yes. The dairy in Miso Butter Corn is 3 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Miso Butter Corn contain soy?

Yes: 2 tsp white miso paste. The full allergen list for this entry is dairy, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Miso Butter Corn?

One serving (the recipe makes 4) is about 280 calories, with 4 g protein, 28 g carbohydrate and 18 g fat, plus 3 g fiber and 650 mg sodium.

How do I store and reheat Miso Butter Corn?

Refrigerate what is left of Miso Butter Corn within two hours and eat it within three days. Reheat gently on the stovetop.

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