Miso butter glazed corn

Dave Chang's recipe: miso butter, Benton's bacon, scallions, 63C egg. I'll go lower on the egg next time.

Served with some supermarket fried chicken. Because... well... because the corn took all of 5 minutes (not counting the egg) and I didn't feel like doing fried chicken from scratch on a weeknight.

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Comments

Brendan_Lee_56950

Quitter

HammeredChef_DEFINITELY_does_NOT_work_at_22134

first you got to be a starter

HammeredChef_DEFINITELY_does_NOT_work_at_22134

looks good to me!

Matthew_Snyder_68770

This is a great recipe, and can serve as an accompaniment to a lot of different proteins. Good by itself, too.

Brandon_Byrd_40557

So true! As soon I dug into this dish, I was already thinking that it would be lovely with scallops or halibut or skirt steak or pork chops or...

Jack_Mayer_85396

Brandon, is the recipe in Momofuku?

Brandon_Byrd_40557

It is! David Chang also makes it in the "Miso" or "Soy" episode of "Mind of a Chef." But really, there's not much to the dish. Just mix white miso with butter (a bit more miso than butter) to make the miso butter. Then crisp up some lardons (or longer strips) of bacon. Drain the fat after they're crispy and remove the bacon from the pan. Add a small amount of oil to the pan and saute the corn over high heat until a few of the kernels are starting to brown around the edges. Then deglaze with chicken stock, add your miso butter, the bacon, and toss everything until the sauce has reduced to the point where it's just coating everything. That's all there is to it. The cookbook version also includes some caramelized onions, but he doesn't use them in the TV recipe. I omitted them this time.

Jack_Mayer_85396

Thanks!

Matthew_Snyder_68770

So far, I've served it with shrimp, scallops, poached egg (using the CS calculator), and the CS pork steaks. Always a winner. I think it would be a great condiment in steak tacos.

Damn it........................ now I'm hungry. Good thing it's lunch time!