Miso Honey Butter Corn

Cook’s Country.  Can substitute 4 1/2 cups of thawed frozen corn.

• Ready In: 26 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 4 1⁄2 cups corn kernels, cut fresh from corn cob (about 6 cobs)
• 3⁄4 teaspoon table salt
• 1⁄2 teaspoon pepper
• 3  tablespoons unsalted butter, cut into 3 pieces
• 2  scallions, sliced thin on bias
• 1  tablespoon honey
• 1  tablespoon white miso
• 1  teaspoon soy sauce

Directions

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes.
2. Off heat, stir in butter, scallions, honey, miso, and soy sauce until butter is melted and mixture is combined, about 30 seconds. Serve.