Ingredients
- 2 tablespoons olive oil
- Kernels from 6 ears of corn (about 4 1/2 cups)
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, cut into pieces
- 3 scallions, thinly sliced on a diagonal
- 1 tablespoon honey
- 1 tablespoon white miso paste
- 2 teaspoons soy sauce
Important Tips Before You Start
While fresh corn is ideal for this recipe, you can use 4 1/2 cups of thawed frozen corn if necessary.
Cooking the Corn
Warm the oil in a 12-inch nonstick skillet over medium-high heat until it begins to shimmer.
Add the corn kernels, salt, and pepper.
Cook, stirring intermittently, until the corn becomes tender and acquires a light brown color, approximately 8-10 minutes.
Final Touches and Serving
Take the skillet off the heat.
Mix in the butter, scallions, honey, miso paste, and soy sauce. Stir everything until the butter is fully melted and the ingredients are well combined, roughly 30 seconds.
Serve the dish immediately.
Honey Butter Skillet Corn with Miso
Honey Butter Skillet Corn with a sweet and savory mix of fresh corn, creamy butter, honey, and umami-rich miso, topped with a hint of soy and fresh scallions.
Ingredients
- 2 tablespoons olive oil
- Kernels from 6 ears of corn about 4 1/2 cups
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter cut into pieces
- 3 scallions thinly sliced on a diagonal
- 1 tablespoon honey
- 1 tablespoon white miso paste
- 2 teaspoons soy sauce
Instructions
- Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add corn, salt, and pepper. Cook, stirring occasionally, until tender and lightly browned, 8-10 minutes.
- Remove from heat and stir in butter, scallions, honey, miso, and soy sauce until butter melts and well combined, about 30 seconds.
- Serve immediately.