After watching the entire first season of The Mind of a Chef on PBS over two days, I was inspired and ready to investigate a new ingredient. The first season of the show follows chef David Chang around all over the world and watches him eat, golf, and cook and hang out with some other talented chefs. Nice work if you can get it.
The new ingredient I was interested in because of this show is miso. Miso is a paste made by fermenting soy beans with salt and fungus. Sounds appetising, right? On the positive side, it’s high in protein and antioxidants, and actually has an interesting salty and tangy flavour. The most well known thing to do with miso is to make soup out of it, but that’s not happening here today. Instead, there’s this delicious (probably the most often used word in David Chang’s vocabulary) corn dish.
Start with the bacon.
Dice the bacon and fry it.
While the bacon is cooking, make the miso butter.
This is white miso.
Which will be mixed with butter.
Getting ready for mixing.
Like magic! Miso butter.
Scallions (green onions).
Green onions, post frying.
It was March, so no fresh corn. Instead, frozen kernels.
Into the frying pan.
Add the miso butter to the cooked corn and toss.
Then add the bacon.
Corn with Miso Butter and Bacon.
Here’s the recipe. It’s based on one of David Chang’s from his book Momofuku.
Corn with Miso Butter and Bacon
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
2 T white miso paste (don’t be disturbed if you have to buy a big tub – miso paste lasts forever in your fridge, and I promise to post a couple more recipes using it soon)
4 T softened butter
2 slices thick cut bacon
6 scallions, chopped
4 ears fresh corn, kernels removed (or 3 cups corn kernels)
In a small bowl, combine the miso and the butter, and stir until the miso is incorporated into the butter. This may take more stirring than you think you’ll need, as the paste is thicker than the softened butter. Try very hard not to eat it all plain.
Chop the bacon into rough 1.5 inch pieces. In a large, high sided skillet over medium heat, fry the bacon until it’s crisp. Remove the bacon with a slotted spoon, lower the heat, and in the remaining bacon fat, fry the scallions until they’re softened but not brown.
Add the corn, and cook, stirring and flipping, until the corn is cooked through, but still has some bite. Add in the miso butter and combine until the corn is glossy and coated with the butter mixture.
Add the fried bacon pieces, and serve. Try to share.