Sauteed Corn with Miso and Scallions
By Sandra WuPublished on July 9, 2014
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons unsalted butter 6 scallions, white parts minced, green parts sliced thin on bias1 teaspoon grated fresh ginger 2 tablespoons white miso 1-2 tablespoons rice vinegar 1 tablespoon vegetable oil 4 ears corn, kernels cut from cobs (4 cups)Salt 1 tablespoon mirin 1 tablespoon toasted sesame seeds
Before You Begin
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of rice vinegar.
Instructions
- Melt butter in 12-inch nonstick skillet over medium heat. Add scallion whites and ginger and cook, stirring frequently, until scallions are softened, 1 to 2 minutes. Transfer scallion mixture to large bowl and whisk in miso and 1 tablespoon vinegar. Wipe out skillet.
- Heat oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/4 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Add mirin and cook until evaporated, about 1 minute. Transfer corn to bowl with scallion mixture.
- Stir in scallion greens. Season with salt and remaining vinegar to taste. Sprinkle with sesame seeds and serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
2 tablespoons unsalted butter
6 scallions, white parts minced, green parts sliced thin on bias
1 teaspoon grated fresh ginger
2 tablespoons white miso
1-2 tablespoons rice vinegar
1 tablespoon vegetable oil
4 ears corn, kernels cut from cobs (4 cups)
Salt
1 tablespoon mirin
1 tablespoon toasted sesame seeds
Ingredients
2 tablespoons unsalted butter
6 scallions, white parts minced, green parts sliced thin on bias
1 teaspoon grated fresh ginger
2 tablespoons white miso
1-2 tablespoons rice vinegar
1 tablespoon vegetable oil
4 ears corn, kernels cut from cobs (4 cups)
Salt
1 tablespoon mirin
1 tablespoon toasted sesame seeds
Ingredients
2 tablespoons unsalted butter
6 scallions, white parts minced, green parts sliced thin on bias
1 teaspoon grated fresh ginger
2 tablespoons white miso
1-2 tablespoons rice vinegar
1 tablespoon vegetable oil
4 ears corn, kernels cut from cobs (4 cups)
Salt
1 tablespoon mirin
1 tablespoon toasted sesame seeds
Why This Recipe Works
To create corn side dishes with rich, toasted flavor, we strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, we mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.
Before You Begin
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of rice vinegar.
Instructions
- Melt butter in 12-inch nonstick skillet over medium heat. Add scallion whites and ginger and cook, stirring frequently, until scallions are softened, 1 to 2 minutes. Transfer scallion mixture to large bowl and whisk in miso and 1 tablespoon vinegar. Wipe out skillet.
- Heat oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/4 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Add mirin and cook until evaporated, about 1 minute. Transfer corn to bowl with scallion mixture.
- Stir in scallion greens. Season with salt and remaining vinegar to taste. Sprinkle with sesame seeds and serve.
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