Inspired by a recipe Chef David Chang created for Momofuku, this simple mixture takes rich butter and umami-laden white miso and combines them for a savory topping perfect for corn on the cob. Miso replaces the need for salt here, and is a great balance to the sweet corn. If you have any left over, try sautéing scallops in this versatile butter.
- 1In a small bowl, mash together the miso and butter until well mixed (use a wooden spoon or flexible spatula).
- 2Paint the corn with the softened miso butter and serve.