Sweet corn sautéed in butter and umami-rich miso, finished with spring onions and togarashi. This gochujang version is finished with gochujang. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy
Ingredients
🧀Butter2 tbsp
🧅Spring Onions2, sliced
🌽Corn3 cups kernels
🫙Miso Paste1 tbsp
🫙Gochujang1 tbsp
Optional extras
🫙Soy Sauce1 tsp
🌶️Shichimi Togarashia pinch
🌶️Black Pepperto taste
Instructions
1
Mash the miso into the butter.
2
Sauté the corn in a hot pan until lightly charred.
3
Add the miso butter and toss until glossy; add soy sauce if using.
4
Top with spring onions, togarashi and pepper.
5
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Add the miso butter at the end so the miso doesn't burn.
