Miso Butter Corn

The other day I went to Momofuku Noodle Bar for lunch with a friend.  They are constantly changing up the menu so it's always nice to go there every so often to see what they are serving that day.  On the menu was this corn dish sauteed in miso butter, it was served with scallions and roasted potato.  It was amazing, the miso butter gave the corn a great twist!  AFter devouring the corn I said to my friend, "I'm definitely going to try to recreate this at home one day very soon!"  It seemed pretty easy actually.  Miso, butter, corn, scallions, and potatoes.  Simple as can be!


I went for it.  I bought farm fresh corn at Whole Foods and also picked up some white miso paste, scallions and unsalted butter.  I dropped the potatoes from the dish because it was really the corn that I was after.  I couldn't care less about the potatoes.  Here are some photos of the process.

Miso Butter Corn (serves 4)

2 tablespoons unsalted butter at room temperature

2 tablespoons white miso paste

green parts of 2 scallions sliced thinly

4 ears of corn, kernels stripped

Combine butter and miso paste in a small bowl with a fork.  Place stripped corn kernels in a large saute pan, along with miso butter.  Sprinkle with salt and pepper to taste.  Saute on medium heat for about 3 minutes, add scallions, and cook for 2-3 more minutes.  Enjoy!

One night for dinner I had the corn with a simple grilled chicken breast.

The next day I had leftovers for lunch!  I saved this compartmentalized takeout container for this purpose, it's really a great alternative to a laptop lunch box.  Which someday I will buy for myself! I myself am organized and so why shouldn't my lunches be as well!

Susan Z's Lemony Cabbage Salad

Susan Z's Lemony Cabbage Salad

1 head of green cabbage chopped

1 can heart of palm drained and sliced

5 stalks scallions thinly sliced (both green and white parts)

juice of 2 lemons

1 cup light mayonnaise

salt and pepper to taste

*for a little added twist you can add 2 tablespoons dijon mustard to the dressing.

Mix the cabbage, scallions, and hearts of palm together in a large salad bowl. In another small bowl mix together the lemon juice, mayonnaise, salt, and pepper (and mustard if you desire). Whisk the dressing together well and pour onto the salad.

Notes:

This salad was something I tasted at my mom's friends house. I have no idea where she got the recipe from but it's now something me and my mom both make a lot! I added the twist of the dijon one day as a twist and it added some zing to the salad, so I think it's a good addition. When I had it the first time it was served as a side salad but I think it could be a great side salad at your Passover Seder this year. It holds up well in the fridge, so don't worry about leftovers. But if you are not going to be many people half the recipe. If not for Passover I think it would be a terrific replacement for boring coleslaw at a BBQ. Thanks Susan Z.!