Miso Honey Butter Corn
Why This Recipe Works
For a new take on this summertime staple, we started by stripping the kernels from six ears of freshly husked corn, which yielded about 4½ cups, enough to serve four people. We toasted the kernels in a nonstick skillet to develop more complex nutty taste and then stirred in butter for even more nutty, creamy flavor. Ultrasavory white miso and soy sauce added meaty richness to the corn, scallions provided freshness, and a touch of honey brought the dish together by gently accentuating the corn's sweetness.