Corn Off the Cob

October 7, 2010

 

White Miso Yellow Corn Green Onion

 

You know, I really hate that I’m that person. That person who takes an unreasonably delicious, flawless recipe and attempts to make it almost as good but healthy. What a load of crap: you simply cannot remove half a pound of bacon and its drippings plus two tablespoons of butter from a recipe and have it taste anywhere near as good as the original. But in the name of ever intertwined vanity and health I did and here it is. It’s a knock-off of Momofuku’s badass original Roasted Summer Corn with Bacon and Butter. You might want to try this soon as there’s not much time left for cobs of corn at the market.

Serves 2 or 3 or 4

4 cobs of corn, stripped

pinch of sea salt

2 tablespoons white (shiro) miso paste

2 tablespoons olive oil, divided

1/4 cup chicken or vegetable stock

6 green onions, chopped

ground black pepper

You’ve shucked and stripped your cobs of corn, right? Right, then in a small bowl mash together the miso paste with one tablespoon of olive oil and set aside. In the original recipe you cream together softened butter with the miso, creating a brilliant! miso butter. However. Heat a large-ish frying pan over medium-high heat with the remaining one tablespoon of olive oil. Add the corn kernels with the pinch of sea salt and cook for a few minutes, tossing or stirring. Scrape in the miso olive oil paste and break apart, add the stock and heat through. Remove from heat, add a few twists of black pepper and the green onion. Serve. You can pretend you know nothing about the original and thoroughly enjoy.

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2 Responses to “Corn Off the Cob”

  1. Debra said

    It looks so pretty and you really made it healthy and it sounds like it tastes good too. I’d maybe toss in some roasted red peppers–can’t wait to get started, it’s the end of corn season.

  2. Jen said

    D, you forgot the bacon!

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