2-Ingredient Miso Butter Corn

5 from 1 vote

This miso corn recipe uses just 2 ingredients and frozen corn for a quick, flavor-packed side you can make in under 10 minutes.

Cook Time10

Total Time10

Course: Side Dish

Cuisine: American, Japanese

Diet: Kosher, Vegetarian

Servings: as a side dish

Calories: 141kcal

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.

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.