Foodie Friday: Miso Corn Sauté

Foodie Friday: Miso Corn Sauté

The radio and I have a long history of discovery. Several bars of music led me to Nanci Griffith and Jenny Owen Youngs. There are plenty of books on my bookshelf recommended by one guest author or another, like Barbara Kingsolver’s Animal, Vegetable, Miracle and David Sedaris’ Holidays on Ice.

Recipes, too, find their way onto my Look It Up list via the radio. It goes something like this:

Mmm. That sounds good.
Mmm. I have those ingredients at home.
Mmm. I could make that!

Such was the case last week as I was listening to an interview with Kathy Gunst about summer vegetables on Here and Now. I was just getting off Exit 54 as she excitedly explained…

“And then, this was a revelation, I sauteed fresh corn kernels off the cob with a little bit of butter and fresh ginger and white miso paste. So, miso is full of umami, it’s very very full flavored, and I thought ‘would miso and corn work’? Well, the answer is absolutely yes. This is a five minute recipe that you can eat on its own, sprinkled over grilled fish, ramen, soups, rice dishes. Really straight-forward.”

So I made it for supper. No recipe – just the simple recollection of “corn, butter, ginger, miso.” It was delicious!

If you’re like me, you’re a corn purist: boil, butter, salt, eat. But, for those moments you think: what else can I do with this? Definitely try this recipe for Miso Corn Sauté. Trust me.


MISO CORN SAUTÉ

Ingredients
2 ears fresh corn
1-1/2 tablespoons butter
1-1/2 teaspoons finely chopped fresh ginger
1 scallion, finely chopped, white and green sections
1 tablespoon white or light miso paste

Instructions

  1. Strip the husks and silk off the corn. Hold corn up in a large bowl, narrow tip up, and, using a sharp knife, cut the kernels off the cob.
  2. In a medium skillet, melt the butter over moderate heat. Add the ginger and half the scallions and cook, stirring, for 2 minutes. Add the miso paste and using a spoon, stir together to create a smooth paste. Cook 2 minutes. Add the corn and stir to coat all the kernels; cook 2 minutes.
  3. Serve hot sprinkled with the remaining scallion.

For the complete episode of “Find Solace In Your Summer Harvest With 4 Delicious Dishes,” including the broadcast recording and recipes, click here.

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