Roasted Sweet Summer Corn With Miso Butter, Bacon And Roasted Onions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Time: About 1 hour, 15 minutes Serves: 6", "Thinly slice 2 medium onions. Heat 2 teaspoons grapeseed oil in a cast-iron pan over high heat, add onions and a pinch of salt and cook for 3 minutes, then lower heat to medium-low, toss and cook for about 1 hour, until onions are soft and a dark caramel color. Set aside and wipe out pan. // Beat 2 heaping tablespoons white miso paste with 2 tablespoons unsalted butter (room temperature) until creamy. Set aside. In the cast-iron pan, cook 6 thick slices smoky bacon (cut into 1-inch strips) until brown and not quite crisp. Remove to paper towels, drain pan of fat and return pan to high heat. // Heat 1 tablespoon grapeseed oil until smoking hot, then add 4 cups fresh corn kernels and saute for about 4 minutes. Add onions, miso butter mixture, bacon, 1/2 cup chicken broth, a pinch of salt and black pepper, to taste. Toss over heat until well blended. To serve, scatter with 1 cup sliced scallions. -Adapted from ""Momofuku"" (Clarkson Potter, 2009)"].

Yes, Roasted Sweet Summer Corn With Miso Butter, Bacon And Roasted Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.