Roasted Corn with Miso Butter, Bacon and Roasted Onions Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Wonderful version of Northern Japanese miso

    Main Ingredient:


    Category:  Sandwiches

    Cuisine:  Japanese

    Prep Time: 1 hour(s) 15 min


    WSJ Off Duty, 8/4/2012, Adapted from Momofuku (Clarkson Potter, 2009)

    Posted By:


    Posted On:

    August 8, 2012

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