Roasted corn with butter and miso – 06/12/2023 – Marcão’s Recipes
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The June festivities celebrate, in addition to Saints Antônio, João and Pedro, the corn harvest. It is no coincidence that the stars of the June menu are hominy, popcorn, pamonha, curau and cornmeal cake.
The most basic June food of all is green corn. Eaten on the cob, boiled, so good it doesn’t need anything else.
Need it, don’t need it. But you can always improve something that is already good. A load of spices elevates the humblest cob to haute cuisine status.
And it’s always good to vary, isn’t it?
Something that is quite successful on American food websites is corn in miso butter.
As you might have guessed, it’s butter mixed with miso and a few other little things. Too simple, with a sweeping effect.
Miso is a paste of fermented grains —usually soy and/or rice—, of Asian origin. The name “miso” is Japanese, but related products are important in Chinese and Korean cuisines.
This paste is an umami concentrate, the so-called fifth taste — the other four are sweet, salty, acidic and bitter. A spoonful of miso enhances any food, not just oriental dishes.
You can prepare the corn as you see fit. Grilled on the barbecue is tastier, but it can also be boiled or roasted. I suggest making it in the air fryer: it’s ready in a few minutes, with a nice burnt grain.
For seasoning, try to use unsalted butter. The miso is already quite salty.
As it contains butter, this is not a vegan food. Can you replace it with margarine? Look…everything can. I think it’s horrible, but I won’t even know.
As for miso, the best known Brazilian brands are 100% vegetable. Vegetarians should avoid some types of Japanese miso, sold in specialized stores, which have fish in the composition. Always read the small print on the back label.
Miso butter is just one of the possible ways to boost the flavor of green corn. Invent at will, mixing seasonings in a base of butter, mayonnaise or even peanut butter.
A very interesting variation comes from Mexico. There, the elote (“green corn” in Mexican Spanish) is smeared with a mixture of mayonnaise, cream, lemon, cilantro, garlic, pepper and cheese.
CORN IN MISSO BUTTER
Performance: 4 servings
Difficulty: easy
Ingredients
50 g of butter
4 ears of green corn
2 tablespoons miso
1 crushed garlic clove
1 teaspoon soy sauce (omit if using salted butter)
1 teaspoon paprika
1 teaspoon(s) chopped parsley
Black sesame to taste
Way of doing
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Remove the butter from the fridge and wait for it to soften.
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Remove the husks and hairs from the corn. Bake in the air fryer for 15 minutes at 200º C, turning the cob two or three times to brown evenly. Corn can also be boiled, grilled or baked in the oven.
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Mix the butter with the remaining ingredients, except the sesame.
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Spread the miso butter on the hot corn on the cob, making it penetrate between the kernels. Serve the corn sprinkled with sesame seeds.
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