Recipe Detail

Roasted Corn with Miso Butter, Bacon and Roasted Onions

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Number of Servings:


  1. 2 whole - Onions thinly sliced
  2. 3 tablespoons - Grapeseed Oil
  3. 2 pinchs - Salt
  4. 2 tablespoons - White Miso Paste heaping
  5. 2 tablespoons - Unsalted Butter room temp
  6. 6 slices - Smoky Bacon thick
  7. 4 cups - Fresh Corn
  8. 1/2 cups - Chicken Broth
  9. - Black Pepper to taste
  10. 1 cups - Scallions sliced


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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