Sautéed corn with miso, butter and scallions from Milk Street: The World in a Skillet (page 95) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black pepper for white pepper. See recipe for variations.

  • chawkins on August 29, 2024

    Made a quarter of the recipe with frozen corn. Used red miso because I could not find the white, used mirin instead of sake, added a jalapeno and forgot the ginger, but it turned out delicious.

  • averythingcooks on June 25, 2024

    I made this with corn I had just blanched, cut off the cob & froze 2 days ago and we loved it. The combo of miso, butter, ginger & Shaoxing wine (replacing the sake) was delicious. I also added some diced fresnos for another pop of colour + a little heat. It comes together quickly and is a definite repeat.

  • Maefleur on August 16, 2022

    Quick and delicious!

  • dc151 on May 25, 2022

    Made this with frozen corn, it never really browned up, got a bit too soft while cooking, but that's my bad. Lovely flavor and not difficult at all. Made with some baby back ribs and a red cabbage slaw.

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