Corn on the cob gets a savory new twist with umami-rich miso butter and the subtle warmth of fresh ginger. Serve as an hors d’oeuvres, or a memorable side to perk up plain grilled chicken.
Ingredients
- 6 Tbsp unsalted butter (or vegan substitute like Violife)
- 2 Tbsp white miso paste
- 1” – 2” long piece of fresh ginger
- 4 ears of fresh sweet corn
- Chopped green onions or cilantro for garnish
Directions
Slice the butter and let it warm to room temperature in a small bowl, with the miso paste. Scrub and wash the ginger well (or peel it), then grate coarsely until you have about 1 packed tablespoon. Squeeze the ginger tightly – or use a garlic press – over the miso-butter bowl to extract the concentrated juice inside. (Save the ginger pulp for tea or other flavor infusions.) Use a fork with long tines to mash the butter with the miso and ginger juice until well-mixed. You can make miso-butter ahead a day or two.
In a large soup pot, bring 2.5 to 3 quarts of water to the boil. Shuck the corn and remove all husks and corn silk. Use a chef’s knife to cut the ears into 1.5” sections (it helps to bang a heavy mallet, or other sturdy kitchen item on the back of the knife, to push the blade through tough corn cobs). When the water is boiling, add the corn and cook 5-8 minutes, until done to your taste. Drain in a colander, then put the corn back in the cooking pot with the miso butter, off the heat. Use tongs to roll the corn around until thoroughly coated in melted butter. Serve warm, topped with a bit of chopped green herbs.