Sweet corn sautéed in butter and umami-rich miso, finished with spring onions and togarashi. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter2 tbsp
🧅Spring Onions2, sliced
🌽Corn3 cups kernels
🫙Miso Paste1 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
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Add the miso butter at the end so the miso doesn't burn.
