Sweet corn sautéed in butter and umami-rich miso, finished with spring onions and togarashi. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy
Ingredients
🧀Butter2 tbsp
🌿Fresh Basil1 cup
🧅Spring Onions2, sliced
🫙Pine Nuts2 tbsp
🌽Corn3 cups kernels
🫙Miso Paste1 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🫙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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Add the miso butter at the end so the miso doesn't burn.
