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

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.

Questions

Can I make Miso Butter Corn dairy-free?

Yes. The dairy in this entry 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.

How long does Miso Butter Corn keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Miso Butter Corn?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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