Roasted Sweet Summer Corn recipe
As mentioned in our previous blog post, we recently purchased the Momofuku cookbook by David Chang. As part of our Valentine’s day dinner, I tried a few of his recipes and decided to blog about my experience and how the dishes turned out. Spoiler alert – it turned out surprisingly well!
One of the dishes that I was compelled to was the Roasted Sweet Summer Corn recipe. I was compelled for several reasons:
- I already had all the ingredients on hand though I did make a substitution for one of the ingredients
- It had miso butter – the two things we love!
- BACON (need I say more?)
- Roasted Onions. MM sweet and savoury 🙂
I didn’t have fresh corn on hand but frozen corn did the trick. I personally found this dish to be quite rich on its own so I tend to pair it with some carbs to cut the richness such as rice. I presume it would also taste great with potatoes (whether baked, mashed, or roasted). This dish was a great accompaniment to the steamed pork buns that I made, along with the cherry tomato salad and compost cookie for dessert.
Find out how to make this dish using the recipe below, adapted from the Momofuku cookbook. I substituted ramen broth with dashi simply because I don’t have the time or resource to make it and I felt it turned out just as well.
Roasted Sweet Summer Corn recipe
Ingredients
- 2 tbsp shiro (white) miso
- 4 cups of corn kernels, fresh or frozen
- 2 tbsp unsalted butter, softened
- 4-6 slices of smoky bacon, cooke and chopped into small pieces
- 1/4 roasted onions
- 1/2 cup dashi
- salt & freshly ground black pepper (season to taste)
- handful of sliced scallions (greens and whites)
Save to BigOven 
Instructions
- 1. First, make the miso butter. Combine both the miso and softened butter until it forms a uniform color/paste. Set aside until ready to use.
- 2. Heat a cast iron pot or skillet to medium high heat and add in your vegetable oil. Cook the corn until it starts turning brown (approximately 5 mins or so)
- 3. Once slightly browned, add in your cooked bacon and roasted onion. Stir to combine for a few minutes.
- 4. Add the miso butter to glaze the corn and add the dashi to deglaze the bottom of the pan. Stir until miso butter is dissolved and most of the dashi has evaporated. Serve immediately.
Hi, is there supposed to be corn in this recipe? If so, how much? Thanks
You are absolutely right! 4 cups of corn kernels (fresh or frozen). I’ve updated the recipe accordingly. Thanks for pointing that out 🙂