Sweet corn sautéed in butter and umami-rich miso, finished with spring onions and togarashi. This vegan version swaps in coconut oil. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy
Ingredients
🧅Spring Onions2, sliced
🌽Corn3 cups kernels
🫙Coconut Oil2 tbsp
🫙Miso Paste1 tbsp
Optional extras
🫙Soy Sauce1 tsp
🌶️Shichimi Togarashia pinch
🌶️Black Pepperto taste
Instructions
1
For this vegan version, use coconut oil for butter wherever the steps mention them.
2
Mash the miso into the butter.
3
Sauté the corn in a hot pan until lightly charred.
4
Add the miso butter and toss until glossy; add soy sauce if using.
5
Top with spring onions, togarashi and pepper.
Chef's tip
Add the miso butter at the end so the miso doesn't burn.
