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RECIPE
6 INGREDIENTS5 STEPS10MIN

Miso Butter Corn

4.1
12 Ratings
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
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Normally I just boil the corn and then toss it in butter, salt, pepper and occasionally some cayenne. No doubt, it’s delicious like that, but this miso butter corn is absolutely out of this world. It’s fast and simple to make and you end up with a far superior product: a light lunch or hearty side that no one will complain about.

10MIN

Total Time
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
3 ears
1/2 Tbsp
Unsalted Butter , room temperature
3
Scallions , sliced
1 handful
Fresh Baby Spinach
or Kale
2
soft boiled
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Nutrition Per Serving
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CALORIES
2852
FAT
43.4 g
PROTEIN
78.3 g
CARBS
560.9 g

Directions

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Step 1
Remove kernels from Corn (3 ear), set aside.
Step 2
Mash together Unsalted Butter (1/2 tablespoon) and White Miso Paste (1/2 tablespoon) 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 Scallion (3) and Fresh Baby Spinach (1 handful) and toss until greens are wilted, about 1-2 more minutes.
Step 5
Serve with Egg (2) on top.

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Nutrition Per Serving
Calories
2852
% Daily Value*
Fat
43.4 g
56%
Saturated Fat
8.3 g
42%
Trans Fat
0.0 g
--
Cholesterol
189.8 mg
63%
Carbohydrates
560.9 g
204%
Fiber
56.1 g
200%
Sugars
6.9 g
--
Protein
78.3 g
157%
Sodium
550.3 mg
24%
Vitamin D
1.0 µg
5%
Calcium
114.0 mg
9%
Iron
21.9 mg
122%
Potassium
2358.1 mg
50%
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