This corn was so, so good! I'd definitely make a double batch next time. The flavour is excellent and everyone loved it.

Miso Honey Butter Corn

Slightly adapted from Cook's Country June/July 2019

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 4-5 c. corn kernels¹
• 1/4 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 3 scallions, sliced
• 1 Tbsp. white miso
• 1 tsp. dark soy sauce

Directions

1. Heat oil over medium-high heat.
2. Add corn, salt, and pepper and cook, stirring occasionally until tender and spotty-brown (~10 minutes).
3. Remove from heat and stir in butter, honey, scallions, miso, and soy sauce.

---

¹ Fresh is best, but frozen will work in a pinch. If using fresh corn, you'll need about six ears. ^Back