Name: Miso Honey Butter Corn
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 6 ears corn , kernels cut from cobs (4½ cups); 3/4 teaspoon table salt; 1/2 teaspoon pepper; 3 tablespoons unsalted butter , cut into 3 pieces; 2 scallions , sliced thin on bias; 1 tablespoon honey; 1 tablespoon white miso; 1 teaspoon soy sauce

Why This Recipe Works

For a new take on this summertime staple, we started by stripping the kernels from six ears of freshly husked corn, which yielded about 4½ cups, enough to serve four people. We toasted the kernels in a nonstick skillet to develop more complex nutty taste and then stirred in butter for even more nutty, creamy flavor. Ultrasavory white miso and soy sauce added meaty richness to the corn, scallions provided freshness, and a touch of honey brought the dish together by gently accentuating the corn's sweetness.

Before You Begin

We prefer fresh corn in this recipe, but you can substitute 4½ cups of thawed frozen corn, if desired.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes.

Off heat, stir in butter, scallions, honey, miso, and soy sauce until butter is melted and mixture is combined, about 30 seconds. Serve.