Corn with Miso Butter and Bacon
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Cook time: 
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Serves: 4
  • 2 T white miso paste (don't be disturbed if you have to buy a big tub - miso paste lasts forever in your fridge, and I promise to post a couple more recipes using it soon)
  • 4 T softened butter
  • 2 slices thick cut bacon
  • 6 scallions, chopped
  • 4 ears fresh corn, kernels removed (or 3 cups corn kernels)
  1. In a small bowl, combine the miso and the butter, and stir until the miso is incorporated into the butter. This may take more stirring than you think you'll need, as the paste is thicker than the softened butter. Try very hard not to eat it all plain.
  2. Chop the bacon into rough 1.5 inch pieces. In a large, high sided skillet over medium heat, fry the bacon until it's crisp. Remove the bacon with a slotted spoon, lower the heat, and in the remaining bacon fat, fry the scallions until they're softened but not brown.
  3. Add the corn, and cook, stirring and flipping, until the corn is cooked through, but still has some bite. Add in the miso butter and combine until the corn is glossy and coated with the butter mixture.
  4. Add the fried bacon pieces, and serve. Try to share.
Adapted from the Momufuku Cookbook by David Chang
Recipe by The Domestic Front at