Remove kernels from Corn (3 ear), set aside.
Mash together Unsalted Butter (1/2 tablespoon) and White Miso Paste (1/2 tablespoon) until fully incorporated.
Heat up medium pan over medium heat. Add corn kernels and miso butter. Toss 3-5 minutes until miso butter is completely melted into the corn and the kernels are cooked through and bright yellow.
Stir in Scallion (3) and Fresh Baby Spinach (1 handful) and toss until greens are wilted, about 1-2 more minutes.
Serve with Egg (2) on top.