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.
Total Time
10min
4.1
12 Ratings
Author: My Second Breakfast
Servings:
2
Ingredients
•
3
ears
Corn
•
2
tsp
Unsalted Butter
, room temperature
•
2
tsp
White Miso Paste
•
1
bunch
Scallions
, sliced
•
1
handful
Fresh Baby Spinach
or Kale
•
2
Eggs
Cooking Instructions
1.
Remove kernels from Corn (3 ears), set aside.
2.
Mash together Unsalted Butter (2 tsp) and White Miso Paste (2 tsp) until fully incorporated.
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.
4.
Stir in Scallions (1 bunch) and Fresh Baby Spinach (1 handful) and toss until greens are wilted, about 1-2 more minutes.
5.
Serve with Eggs (2) on top.
Nutrition Per Serving
CALORIES
260
FAT
10.0 g
PROTEIN
13.3 g
CARBS
35.6 g
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