This title is misleading. Corn is good, but butter is better. This article is totally about butter. I wanted to name this post “Miso Brown Butter that tastes good with everything but especially corn” but it’s a bit of a mouthful – pun intended.
When François and I graduated from university, we decided to take two months off to explore the world a little. In order to save money for our trip, our resolution was to live for a whole month on a $2 a day food budget. Let me tell you, after the first week, we got pretty tired of quiche! Necessity being the mother of all invention, we got pretty creative. I tried to look at ingredients in a different way. That’s when Miso, which was in my mind only used for broth, acquired the status of “salt replacement”. Tahini graduated from “hummus ingredient” to “peanut butter replacement”. Microwave popcorn was too expensive so I discovered kettle popped corn (ermagurd, so much better!).
At home, we only have a charcoal grill (no gas). You can’t just start it “a little”, so we usually end up barbecuing EVERYTHING in sight. That’s how we started to eat grilled corn. This dries out the corn a little though, so you really neeeed to drench it in butter. Last week, being nostalgic of the sweet nutty taste of kettle popped corn, I figured brown butter would really bring out the sweetness of the corn. I only had unsalted butter on hand so I decided to whip some miso into the cooled brown butter. It was a total success. I mean, I licked a beater attachment full of butter and felt no guilt whatsoever. That should tell you something!
As stated above, this butter is really great on corn, but you can really use it for everything else. It’d pair lovingly with a big chunk of warm bread for instance.
Grilled Corn with Miso Brown Butter
- 1/2 C unsalted butter
- 1/4 C miso
- 12 ears of corn
- Put the butter in a small saucepan over low heat. Once it’s melted, it will start to cook slowly. Let it cook until there are brown bits in the bottom and it’s nice and fragrant, swirling the pan a little from time to time;
- Remove from the heat and set aside to cool (it’ll go faster in the fridge but don’t let it get too firm or it’ll be hard to whip);
- Once the butter is cooled, add the miso and whip them together with a hand mixer or a whisk;
- Bring a big pot of water to a boil;
- Add the corn to the boiling water and let it cook for 5 minutes;
- Remove the corn and run it under cold water to stop the cooking process;
- Grill the corn on a hot bbq for a few minutes, rotating every minute or so, until the corn is grilled to your liking;
- Smother the corn with the butter and devour.