Go Back
Roasted Corn with miso butter | the little epicurean
No ratings yet

Miso Butter Corn with Togarashi and Furikake

Corn on the cob garnished with Japanese toppings. This corn is strangely familiar yet completely different. It's a delicious hybrid of Mexican and Japanese flavors perfect for summer!
Yield: 5 cobs of corn
Course: Appetizer, Side Dish
Cuisine: American, Japanese, Mexican
Servings: 5
Author: Maryanne Cabrera

Ingredients

  • 5 ears fresh corn in the husk
  • 6 quarts water
  • 3 Tablespoon kosher salt

Miso Butter:

  • ¼ cup unsalted butter, softened, room temperature
  • 1 Tablespoon red miso paste
  • ½ teaspoon kosher salt

Toppings (as needed):

  • cotija cheese
  • ichimi togarashi
  • nori kome furikake

Instructions

  • In a large stock pot, bring 6 quarts of water and 3 Tbsp of kosher salt to a boil.
  • Remove any damaged or discolored outer husks of corn. Peel the husks down to the base of the corn, but do not detach from the cob. Remove the silk around the corn.
  • Pull the husks back up over the corn and tie the ends together using kitchen string.
  • Gently place corn in the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let sit for a couple minutes before opening (corn will be very hot).
  • Peel back the husks and use it as a handle. At this point you can season the corn with toppings or place on a grill to mark. Spread miso butter all over corn. Sprinkle cotija cheese, togarashi, and furikake all over corn. Enjoy immediately!

Miso Butter:

  • In a small bowl, cream softened butter. Add miso and salt. Stir together. Let sit for at least 10 minutes to allow flavors to meld together. Add additional salt depending on saltiness of miso used. Spread over cooked corn.

Notes

All images and text © The Little Epicurean