Sauteed Corn with Miso and Scallions

By lorik

Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of rice vinegar.

Ingredients

• 2 tablespoons unsalted butter
• 6 scallions, white parts minced, green parts sliced thin on bias
• 1 teaspoon grated fresh ginger
• 2 tablespoons white miso
• 1-2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 4 ears corn, kernels cut from cobs (4 cups)
• Salt
• 1 tablespoon mirin
• 1 tablespoon toasted sesame seeds

Preparation

Step 1

1. Melt butter in 12-inch nonstick skillet over medium heat. Add scallion whites and ginger and cook, stirring frequently, until scallions are softened, 1 to 2 minutes. Transfer scallion mixture to large bowl and whisk in miso and 1 tablespoon vinegar. Wipe out skillet.

2. Heat oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/4 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Add mirin and cook until evaporated, about 1 minute. Transfer corn to bowl with scallion mixture.

3. Stir in scallion greens. Season with salt and remaining vinegar to taste. Sprinkle with sesame seeds and serve.