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.

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