Ever since I made my first batch of homemade miso butter, I've been on a bit of a mission to try it on everything. And once I realized my kids actually liked the flavor? Game on. It's got that cozy miso soup vibe they love and just enough "fancy" to feel a little elevated for the grown-ups too. This 2-ingredient miso corn is one of the easiest wins yet!
TL;DR - This miso butter corn is a keeper
- 💛Why you'll love it: Made with frozen corn and homemade miso butter this is a umami bomb made in minutes.
- #️⃣Number of Ingredients: 2
- 🔥Cook Time: 10 minutes
- 🌽Recipes with similar flavor profile: Already on the miso train with me? Try my miso butter salmon or miso butter pasta recipes too.
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Key Ingredients
- Frozen corn: Any kind of frozen corn is good and in a pinch you can use a can of drained sweet corn. You can swap in fresh corn when it's in season, just cut it off the cob first.
- Miso butter: I use a few tablespoons of my miso butter to bring all the umami flavor with zero extra effort.
How to Make Miso Butter Corn (In Under 10 Minutes)
Step 1: Warm the corn
Add the frozen corn to a skillet over medium heat and cook for 5-7 minutes, stirring occasionally, until heated through and the extra moisture has cooked off.
Step 2: Add the miso butter
Stir in a few tablespoons of miso butter and keep tossing until it's fully melted and coating all the corn.
Step 3: Taste and serve
Give it a quick taste, add a pinch of salt if needed, and serve warm with your favorite main dish or grain bowl.
Mom Hack
In a pinch, you can microwave the corn first, then stir in the miso butter while it's still hot, no skillet required. Great way to have one of the kiddos help with dinner.
Storage + Reheating Tips
- Store: Transfer cooled corn to an airtight container and keep in the fridge for up to 3 days.
- Reheat: Warm in a skillet over low heat or microwave in 30-second bursts, stirring between each one. Add additional dab of miso butter if it needs a little refresh.
Miso Butter Corn FAQ's
Totally! You could use fresh corn that was cooked on the stove or barbeque. Then cut the kernels off the cob and proceed with the recipe. Canned corn works too, but make sure to drain it well so it still gets that nice buttery coating instead of steaming.
I like to use white miso, which is mild and slightly sweet, perfect for this recipe. If you only have red miso, go easy on the amount since it's saltier and has a stronger flavor. Either way, the miso butter combo adds amazing umami depth to the corn.
Yes, absolutely! Leftover miso butter corn holds up great and is super easy to reheat. Add to a grain bowl or mix into a quick pasta or salad the next day.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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More Awesome Corn Dishes
📖 Recipe
2-Ingredient Miso Butter Corn
Ingredients
- 16 oz frozen corn (one bag)
- 4 TB miso butter
Instructions
- Place a frying pan over medium heat. Add the frozen corn kernels to the pan and let them cook with out stirring for about 5 minutes, stirring occasionally, until heated through and the extra moisture has cooked off and a few bits are started to get browned.
- Turn the heat down to low and add the miso butter. Stir gently to combine the butter and the corn and once the butter has fully melted, turn off heat and serve.
Notes
- Storage Tips: Transfer cooled corn to an airtight container and keep in the fridge for up to 3 days.
- How to Reheat: Warm in a skillet over low heat or microwave in 30-second bursts, stirring between each one. Add additional dab of miso butter if it needs a little refresh.
Marni Katz says
This side dish is the perfect mix of sweet and umami. I'm loving the leftovers added to my salads for lunch.