Cooking Instructions
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Step 1
Remove kernels from
Corn (3 ears)
, set aside.
Step 2
Mash together
Unsalted Butter (1/2 Tbsp)
and
White Miso Paste (1/2 Tbsp)
until fully incorporated.
Step 3
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.
Step 4
Stir in
Scallions (1 bunch)
and
Fresh Baby Spinach (1 handful)
and toss until greens are wilted, about 1-2 more minutes.
Step 5
Serve with
Eggs (2)
on top.
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Tags
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Curried Lentil Soup
Black Sesame Ice Cream
Peach and Yogurt Squares
Kale Salad with Dates and Sumac Almonds
Cacio e Pepe (with a few extras)
Coconut Bread
Spiced Chocolate Cookies
Chai Tea
Tofu Bánh Mì
Vegetarian Green Potstickers
Miso Soup Meal
Strawberry Muffin Tin Cakes
Tofu and Mushroom Steamed Buns (Bao)
Fattoush Salad
Black Pepper Tofu
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