Honey Miso Butter Corn
Juicy and tender corn on the cob. The perfect summer treat. Now it's easier than ever with Anova. Paired with an umami-bomb slathering of honey miso butter, it's a slam dunk!
Ingredients
| 4 | ears corn | |
| 6 tbsp | 90 ml | butter, at room temperature |
| 3 tbsp | 45 ml | red miso paste |
| 1 tsp | 5 ml | honey + more for drizzling when plating |
| — | Togarashi to taste | |
| — | Sesame oil to taste | |
| 1 | scallion, thinly sliced | |
| 1 tsp | 5 ml | toasted sesame seeds |
Instructions
Step 1: Set Anova to 183°F / 83.9°C. Step 2: Remove husks and silk from corn and cut ears in half. Slather 2 tsp of butter on each piece of corn. Step 3: Vacuum seal corn, or place in resealable ziplock bags. Cook for 30 minutes.
Finishing Steps: Step 1: While corn is cooking, combine 4 tbsp butter, 2 tbsp miso paste, 1 tsp honey, togarashi and sesame oil in bowl and whisk until thoroughly combined. Rest in fridge for 30 minutes. Step 2: For finishing, you can finish the corn with a torch, searzall, on the grill or in the broiler to create a nice char. Spread a thin layer of honey miso butter on corn and sprinkle sesame seeds, togarashi, and scallions on top and drizzle with extra honey if desired.