Roasted Summer Corn with Miso Butter – Momofuku Goods

Name: Roasted Summer Corn with Miso Butter – Momofuku Goods
Ingredients: 2 heaping tablespoons shiro (white) miso; 2 tablespoons unsalted butter, at room temperature; 6 slices smoky bacon, preferably Benton’s, cut crosswise into 1- to 1½-inch-long batons (1 cup); 1 tablespoon grapeseed or other neutral oil; 4 cups corn kernels (cut from 4 to 5 cobs); heaping ¼ cup roasted onions; ½ cup chicken broth; Kosher salt and freshly ground black pepper; 1 cup sliced scallions (greens and whites)

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When the first summer rolled around at Noodle Bar, and asparagus were done and corn came into season, we decided we’d make a succotash with our miso butter. Then we got lazy and cut out the lima...

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Ingredients

2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter, at room temperature
6 slices smoky bacon, preferably Benton’s, cut crosswise into 1- to 1½-inch-long batons (1 cup)
1 tablespoon grapeseed or other neutral oil
4 cups corn kernels (cut from 4 to 5 cobs)
heaping ¼ cup roasted onions
½ cup chicken broth
Kosher salt and freshly ground black pepper
1 cup sliced scallions (greens and whites)