One of the hallmarks of late summer is the fresh sweet corn I can buy road side while en route to the cottage. Corn is one of those vegetables that gets a bad wrap and to be honest I really only buy it a couple times a year when it's in season. I like it that way because it somehow makes this simple vegetable a little more special. This recipe relies on the 3 minute boil and is doused in a miso-honey butter that is the perfect salty balance to a sweet corn. The only question I have is "Who's going to shuck the corn?"
8 cobs sweet corn
1/2 cup unsalted butter, room temperature
3 tbsp miso paste
1 tbsp honey
Fill a large pot with water and bring to a boil
Add your husked corn an bring the water back to a boil, cook for 3 min.
Add the butter, miso and honey into a bowl and whisk to combine.
Brush warm corn liberally with miso-honey butter and garnish as desired.
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