Fresh corn is one of the hallmarks of late summer.  Bought en route to the cottage at a road side stand, sweet corn and peaches and cream are the two varieties I most look forward too. However, I find that people tend to over-cook their corn,  rendering it flavourless and entirely to soft.  When cooking corn I don’t ever cook it for longer than 5min in boiling water.  This is the perfect amount of time to keep it tender-crisp and full of flavour.  Doused in this miso-honey butter,  know that you wont’ be able to get enough of this easy but flavourful summer treat.

The only question I have is  “Who’s going to shuck the corn?”

Miso-honey butter

1/2 cup unsalted butter, room temperature

2 tbsp miso paste

1 tbsp honey

8 cobs of corn, shucked

Optional garnishes: minced cilantro, toasted sesame seeds, sriracha

  1. Fill a large pot with water and bring to a boil

  2. Add your husked corn and bring the water back to a boil, cook for 5 min.

  3. Add the butter, miso and honey into a bowl and stir to combine.

  4. Drain corn.

  5. Brush warm corn liberally with miso-honey butter and garnish as desired.

For a printable version of this recipe click here

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