Miso Chive Butter with Sweetcorn Recipe
Miso butter has been a revelation to me; inspired by Chef David Chang of Momofuku in New York, it is something I now always keep in the fridge.
Miso Butter Sweetcorn is one of our all-time favourite recipes at Miso Tasty; it is so easy you could hardly even call it a recipe! Once you have tried this on your barbecued sweetcorn, you will never look back! The depth of the miso gives the sweetcorn an umami makeover; like a deep parmesan flavour that contrasts sharply with the sweet crunch of corn. Get this on your BBQ repertoire now!
Miso Chive Butter with Sweetcorn
Ingredients
Instructions
- Put the miso in a medium bowl and, with a spatula, beat it for 1 minute until it is softer and more pliable.
- Then add the softened butter and beat again for a further minute until fully combined.
- Sprinkle the chives over and fold in carefully.
- Lay out a large piece of cling film and scrape the butter on to it, then form it into a sausage shape.
- Gather the ends of the cling film and roll it into a log shape with flat ends. Place in the fridge to chill for at least 2 hours. It will keep here for up to 3 weeks, or wrap it well again and freeze for up to 3 months.
- When ready to cook, preheat the oven to 180°C/350°F/gas mark 4.
- Steam the sweetcorn for 5–7 minutes until tender.
- Then brush on the miso butter and put it into the oven or on to the barbecue for a further 5–6 minutes to brown slightly. (If you are cooking on a barbecue, keep turning every 2 minutes to char on all sides.)
- Sprinkle with a pinch of Japanese seven-spice powder and serve at a barbecue, or as a simple starter.
Notes
This butter is really addictive simply as a spread on toast, or melted as a sauce for seafood, especially scallops or prawns. Try it with different fresh herbs, or darker miso, for a variety
Recipe from Miso Tasty Cookbook, Pavilion Books
Photography by Yuki Sugiura