• 4 ears corn on the cob, husked
  • 4 tablespoons butter
  • 2 tablespoons white miso paste
  • 1 bunch scallions, whites and greens divided and thinly sliced or chopped


Serves: 4


Cut the corn into 4 pieces per ear of corn, about 2 to 2 ½ inches. Melt butter in large skillet and melt white miso into butter, then swirl with whites or scallions. Add corn, cook to tender, about 5 minutes, then add greens of scallions and serve.