2000s Recipes + Menus

Corn with Bacon and Miso Butter

Serves4 to 6
  • Active Time:35 min
  • Start to Finish:35 min
October 2006
One of a growing number of chefs enamored of Benton’s signature bacon, Chang uses the meat’s smoky flavor and a subtle miso butter to enhance corn in this simple side.
  • 1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon white miso (fermented soy bean paste)
  • 1 small onion, halved lengthwise and thinly sliced crosswise
  • 10 ears corn, kernels cut from cobs (6 to 7 cups)
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 1/2 cup thinly sliced scallions (2 to 3)
  • Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet.
  • While bacon cooks, stir together butter and miso in a small bowl.
  • Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderatley high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions.
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