Miso Honey Butter Corn

Submitted by gailanng

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

 

• Ready In: 26mins
• Ingredients: 9
• 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.