Sautéed Corn with Miso and Scallions
Sweet summer corn glazed in a savory, umami-rich miso dressing
Why This Recipe Works
White miso adds a savory complexity that anchors the natural sweetness of fresh summer corn. The key is a quick sauté over medium-high heat to brown the kernels slightly without losing their crisp snap.
Instructions
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but does not smoke.
Add the scallion whites and ginger. Cook until fragrant, about 1 minute, stirring constantly to prevent the ginger from sticking to the pan.
Add the corn and salt. Sauté, stirring occasionally, until the kernels are tender and just beginning to brown in spots, 5 to 7 minutes.
Whisk the miso, 1 tablespoon of the rice vinegar, and the mirin in a small bowl until the mixture is smooth and no miso lumps remain.
Stir the miso mixture into the corn. Cook for about 1 minute until the liquid has evaporated and the kernels are evenly glazed.
Remove from the heat. Taste and add the remaining tablespoon of vinegar for extra brightness if needed, then stir in the scallion greens and sesame seeds. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What substitutions can I make?
- mirin: dry sherry
