Gastronomixs

Grilled corn with miso butter, pancetta and spring onion

A recipe for corn with an Asian twist.

Grilled corn with miso butter, pancetta and spring onion

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Ingredients

10

 

corn cobs, cooked (vacuum-packed)

1

dl

charcoal oil or smoked oil

200

g

pancetta

100

g

shallots, in rings

150

g

soft butter

150

g

white miso, shiro miso

1

dl

tsuyu

1

dl

water

As needed:

 

spring onions

Preparation method

  • Cut the corn cobs to the desired size.
  • Grill them in a frying pan all around with whatever type of oil you prefer.
  • Add the pancetta and the shallots and continue to fry briefly.
  • Mix the soft butter with the miso.
  • Add the desired amount of butter to the corn cobs and add the water and the tsuyu.
  • Braise briefly and finish with coarsely chopped spring onion.

Serving suggestions

  • As a side dish to a main, such as with pork belly.
  • As part of a barbecue menu.

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