Baby corn with miso butter

Baby corn with miso butter

By
From
Supernormal
Serves
6
Photographer
Earl Carter

The baby corn we use here is available at markets in spring and is usually available all the way through to late summer. Cooked whole in the husk the flavour is contained and concentrated by the corn silk, the fine strands inside the husk. When the corn is this young, the silk is edible and full of flavour.

Ingredients

Quantity Ingredient
80g unsalted butter, at room temperature
2 tablespoons white miso paste
12 baby corn, husks on and tips trimmed
1 tablespoon shichimi togarashi, (Japanese chilli powder)

Method

  1. In a small bowl, whisk the butter and miso until well combined. Spoon the butter into a piping (icing) bag and set aside.
  2. Steam the corn over rapidly boiling water for 4 minutes.
  3. Heat a barbecue or chargrill pan until very hot. Grill the corn for 4–5 minutes, turning regularly until it is nicely charred all over. Set the corn aside to cool for 5 minutes.
  4. With a sharp knife, cut a slit down the middle of one side of the husk without cutting into the corn, then carefully open the husk to reveal the cob. Pipe a small line of miso butter down the middle of each corn cob, sprinkle generously with shichimi togarashi and serve.
Tags:
super normal
andrew
mcconnell
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