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Roasted Corn with Miso Butter, Bacon and Roasted Onions
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Brief Description
Wonderful version of Northern Japanese miso
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Main Ingredient
Corn
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Category: Sandwiches
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Cuisine: Japanese
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Prep Time: 75 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 8/4/2012, Adapted from Momofuku (Clarkson Potter, 2009)
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Aug 07, 2012
Number of Servings:
Ingredients:
- 2 whole - Onions thinly sliced
- 3 tablespoons - Grapeseed Oil
- 2 pinchs - Salt
- 2 tablespoons - White Miso Paste heaping
- 2 tablespoons - Unsalted Butter room temp
- 6 slices - Smoky Bacon thick
- 4 cups - Fresh Corn
- 1/2 cups - Chicken Broth
- - Black Pepper to taste
- 1 cups - Scallions sliced
Directions:
Thinly slice onions. Heat 2 tablespoons grapeseed oil in a cast-iron pan over high heat, add onions and a pinch of salt and cook for 3 minutes, then lower heat to medium-low, toss and cook for about 1 hour, until onions are soft and a dark caramel color. Set aside and wipe out pan.
Beat white miso paste with unsalted butter (room temperature) until creamy. Set aside. In the cast-iron pan, cook slices smoky bacon (cut into 1-inch strips) until brown and not quite crisp. Remove to paper towels, drain pan of fat and return pan to high heat.
Heat 1 tablespoon grapeseed oil until smoking hot, then add corn kernels and saute for about 4 minutes. Add onions, miso butter mixture, bacon, chicken broth, a pinch of salt and black pepper, to taste. Toss over heat until well blended. To serve, scatter with sliced scallions.
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