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?”
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
Fill a large pot with water and bring to a boil
Add your husked corn and bring the water back to a boil, cook for 5 min.
Add the butter, miso and honey into a bowl and stir to combine.
Brush warm corn liberally with miso-honey butter and garnish as desired.
For a printable version of this recipe click here
For years, my mother would fill a giant pot of water for corn to boil and I continued doing that as an adult. Decades later my visiting uncle told me to just put about an inch of water in a pot and boil the corn for five minutes, rolling it occasionally. It tastes exactly the same without wasting a ton of water and hydro while waiting ages for it to boil. Although, before my uncle gave me the handy tip, I found it was a lot faster to boil the water in a kettle first.
This is great, thanks for the tip.