ROASTED SWEET SUMMER CORN WITH MISO BUTTER, BACON AND ROASTED ONIONS

ROASTED SWEET SUMMER CORN WITH MISO BUTTER, BACON AND ROASTED ONIONS image

Number Of Ingredients 2

Time: About 1 hour, 15 minutes Serves: 6
Thinly slice 2 medium onions. Heat 2 teaspoons grapeseed oil in a cast-iron pan over high heat, add onions and a pinch of salt and cook for 3 minutes, then lower heat to medium-low, toss and cook for about 1 hour, until onions are soft and a dark caramel color. Set aside and wipe out pan. // Beat 2 heaping tablespoons white miso paste with 2 tablespoons unsalted butter (room temperature) until creamy. Set aside. In the cast-iron pan, cook 6 thick slices smoky bacon (cut into 1-inch strips) until brown and not quite crisp. Remove to paper towels, drain pan of fat and return pan to high heat. // Heat 1 tablespoon grapeseed oil until smoking hot, then add 4 cups fresh corn kernels and saute for about 4 minutes. Add onions, miso butter mixture, bacon, ½ cup chicken broth, a pinch of salt and black pepper, to taste. Toss over heat until well blended. To serve, scatter with 1 cup sliced scallions. -Adapted from "Momofuku" (Clarkson Potter, 2009)

Steps:

Time: About 1 hour, 15 minutes Serves: 6 Thinly slice 2 medium onions. Heat 2 teaspoons grapeseed oil in a cast-iron pan over high heat, add onions and a pinch of salt and cook for 3 minutes, then lower heat to medium-low, toss and cook for about 1 hour, until onions are soft and a dark caramel color. Set aside and wipe out pan. // Beat 2 heaping tablespoons white miso paste with 2 tablespoons unsalted butter (room temperature) until creamy. Set aside. In the cast-iron pan, cook 6 thick slices smoky bacon (cut into 1-inch strips) until brown and not quite crisp. Remove to paper towels, drain pan of fat and return pan to high heat. // Heat 1 tablespoon grapeseed oil until smoking hot, then add 4 cups fresh corn kernels and saute for about 4 minutes. Add onions, miso butter mixture, bacon, ½ cup chicken broth, a pinch of salt and black pepper, to taste. Toss over heat until well blended. To serve, scatter with 1 cup sliced scallions. -Adapted from "Momofuku" (Clarkson Potter, 2009)