Butter + miso paste = the secret sauce in Rach's addictive (but oh so easy) twist on Southern fried corn.
Rach's Tip: "When corn is not in season, saute frozen grilled or fire-roasted corn kernels (12-16 ounces) in the butter and miso mixture."
She loves to serve this as a side with her Bacon, Lettuce, Avocado, Shrimp and Tomato Tacos.
- 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
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.