Miso Butter Corn
Chef David Chang from Momofuku in NYC has some choice words for American miso – to say the least. His “fix” for this is to combine equal parts butter and miso. It creates an amazing umami flavor when added to dishes. One of his original and most well known miso butter dishes is a sautéd corn, bacon and caramelized onion combo with the addition of miso butter. It’s a super rich dish and a very good one. It can easily stand on it’s own with maybe a poached egg or because of the richness it could also easily stand up to grilled meat like pork or maybe a flank steak.
I’m not entirely sure what his exact recipe is, so this is my spin on Momofuku’s corn, bacon, caramelized onion sauté with miso butter.
Corn, Bacon, Caramelized Onion Sauté with Miso Butter
- 3 slices of bacon
- 4 ears of corn
- 1 small yellow onion
- 1/4 cup of vegetable or chicken stock or water
- 1 tablespoon butter
- 1 tablespoon white or yello miso
- Salt and black pepper
- Heat a large cast iron skillet or regular skillet to medium heat. Cut the bacon into a large dice. Cook the bacon until crisp. Maybe 5-7 minutes.
- While the bacon is cooking, slice the onion and take the corn of the cob. Once the bacon is cooked, pour off some of the fat but reserve enough to sauté the onion in. Sauté until soft and slightly caramelized. Add in the corn, stock/water, miso butter.
- Let simmer for about 5-10 minutes. The corn should be soft and everything coated.
- While that is combining, chop up some scallions or chives to add in at the end, along with the bacon.
- *Miso butter is the combination of the butter and miso.