Miso Butter Corn

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 ears

Corn

1/2 Tbsp

Unsalted Butter , room temperature

1/2 Tbsp

White Miso Paste

1 bunch

Scallions , sliced

3 scallions per 2 servings

1 handful

Fresh Baby Spinach

or Kale

2

Eggs

soft boiled

Cooking Instructions

HIDE IMAGES

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.