Name: Miso Butter Corn with Bacon and Green Onion Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 30g / 2 tbsp unsalted butter, softened; 1 1/2 tbsp white miso (shiro miso); 200g / 7oz streaky bacon, chopped into 1cm / 1/2” pieces; 3 cups corn kernels, preferably freshly cut from 3–4 corn cobs (or frozen thawed); 2 garlic cloves, finely minced; 2 tbsp cooking sake (optional, substitute mirin or dry sherry); 1/8 tsp white pepper (substitute black pepper); 1 cup green onion, cut into 0.5cm / 0.2” slices

Jump to Recipe

Introduction

This miso butter corn is a delightful side dish combining sweet corn, savory bacon, and rich miso butter for a burst of umami flavor. It’s quick to make and perfect for enhancing any meal with just a few simple ingredients.

The image shows two toasted tortillas on a white marbled surface, each filled with layers of bright yellow roasted corn, small pieces of green onion, and chunks of red roasted tomatoes. One tortilla is open and topped with creamy white shredded cheese, a sunny side up egg with a bright yellow yolk speckled with black pepper, and diced green avocado cubes also sprinkled with pepper. The other tortilla is partially folded, revealing the colorful mix of corn, avocado, tomato, and green pepper slices inside. Scattered around the tortillas are extra bits of corn, green onion, and cheese, adding to the fresh, vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp (30g) unsalted butter, softened
1 1/2 tbsp white miso (shiro miso)
200g (7oz) streaky bacon, chopped into 1cm (1/2″) pieces
3 cups corn kernels, preferably freshly cut from 3–4 corn cobs or thawed frozen corn
2 garlic cloves, finely minced
2 tbsp cooking sake (optional; substitute mirin or dry sherry)
1/8 tsp white pepper (or black pepper)
1 cup green onion, sliced 0.5cm (0.2″) thick

Instructions

Step 1: In a small bowl, mix the softened butter and white miso until well combined to create the miso butter.
Step 2: Place the bacon in a cold large non-stick pan without adding oil. Turn the heat to medium-high; as the pan heats, the bacon fat will render. Cook for 3 to 4 minutes until golden, then transfer the bacon to a paper towel-lined plate with a slotted spoon. Keep the bacon fat in the pan.
Step 3: Check the fat remaining in the pan; add butter if needed to total 1 tbsp of fat. Over medium-high heat, add the corn and let it cook, stirring only every minute or so, until golden spots form and corn is sweet and cooked, about 5 minutes.
Step 4: Add the minced garlic and stir for 30 seconds. Pour in the cooking sake and stir until the liquid evaporates (around 15 seconds).
Step 5: Turn off the heat and add the miso butter to the pan, stirring until melted and combined. Season with white pepper, then add the cooked bacon and green onion. Toss everything together to coat well with the sauce.
Step 6: Serve immediately as a side dish or use as a topping for corn tacos with fried egg and avocado for a special treat.

Tips & Variations

Use fresh corn for best texture and flavor; if using frozen, thaw well and expect a slightly longer cooking time.
If you prefer a less salty version, reduce the miso slightly or try red miso with less quantity as it has a stronger flavor.
Substitute cooking sake with mirin, Chinese cooking wine, dry sherry, or water to deglaze the pan if you don’t have sake.
For a vegetarian option, omit bacon and add extra butter or a sprinkle of smoked paprika for depth.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a pan or microwave. This dish also freezes well; thaw completely before reheating to maintain texture.

How to Serve

The image shows two grilled tortillas with dark char marks, each filled with bright yellow roasted corn kernels mixed with bits of green onions and reddish-brown bacon pieces. On top of one tortilla lies a sunny-side-up egg with a bright yellow yolk and slightly crisp white edges, sprinkled with black pepper. Around the egg are small chunks of green avocado and roasted red cherry tomatoes. The other tortilla is open, revealing the same mix of corn, green avocado, and roasted tomatoes inside. The tortillas and fillings are placed on a wooden surface with some spilled corn and chopped green onions scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

You can use canned corn, but it will be wetter and won’t develop the same golden caramelized spots that fresh or frozen corn achieves, resulting in a less intense flavor.

What is white miso and can I use other types of miso?

White miso (shiro miso) is a mild, slightly sweet miso variety. You can use red miso, but since it’s stronger, use about 1 tablespoon instead of 1 1/2 tablespoons to avoid overpowering the dish.