Chef Notes: Compound butters are nothing new; however my take on the traditional recipe is an example of how much I enjoy looking at food through a different lens. I literally put my Miso Butter on everything - pork chops, grilled cheese, etc. Have some fun with this dish! Remember, when it comes to cooking, there are no rules.
Corn
- 6 ears of corn
- 1 cup vegetable oil
- Salt and pepper, to taste
- 2 tablespoons of Togarashi Shichimi for garnish
- Lime, juice, and zest
Miso Butter
- 2 sticks of butter, softened
- 4 tablespoons of miso (red, yellow, or white)
- 1 tablespoon of soy sauce
- 4 green onions, chopped (white parts for butter, green parts for garnish)
- 2 tablespoons of Shichimi pepper
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of sugar
- 1 green chili, seeds removed and minced
- Salt & pepper to taste
Method
In a food processor, combine all the ingredients for the miso butter. Set aside at room temperature. Bring a pot of water to boil and liberally salt. While water comes to a boil, prepare the corn by removing the husk and trimming the ends to create a flat surface on each side. Once the water is boiling, blanch corn for 30 seconds. Prepare the corn for the grill. If you don't have a grill, use your oven's broiler. Dry off the corn completely. Brush each cob with oil and season with salt/pepper. Grill or broil for 3-4 mins or until evenly colored. To serve, brush with the miso butter, immediately followed by a squeeze of lime juice, sprinkle of shichimi pepper, grated lime zest, and green onion.
