Whether you enjoy these delicious corn on the cob strips as your main or as a side, this combination of flavours will have you craving this fresh dish all through corn season.
The first time I ever worked with miso paste was when I was a student at culinary school. At first glance, the paste looked like peanut butter, so I assumed it would be sweet. I was wrong in the most delightful sense of discovery. Fermentation of legumes and grains comprise this delightfully salty, somewhat funky, and slightly sweet taste. Miso comes in more than 1,000 varieties, ranging in texture, flavour and colour. These factors can be influenced by the ingredients, length of fermentation, and the conditions under which the miso is kept.
SAFETY TIP: Before starting, please, please, please be careful when you are using your knife! If you’re uncomfortable holding a knife, have someone cut the corn for you or leave the cobs whole. Always be aware of where your knife blade is and the placement of your fingers; tucking your fingers in a “monkey paw” sort of formation helps protect you from any cuts.
Serves 4 to 6
4 ears of corn, cut into 4-6 lengthways and soaked in ice water for 1 hour
3 tbsp white miso paste
3 tbsp maple syrup
3 tbsp butter
1 tbsp vinegar (distilled and rice vinegars are good options)
1 tbsp toasted sesame seeds
2 green onions, finely sliced
¼ cup torn cilantro
Chili threads or finely diced chili peppers (optional)
- To make Maple-Miso Butter, blend miso paste, maple syrup, butter and vinegar until mixture is a uniform butter.
- Preheat oven to 400°F. Line sheet pan with parchment or foil. To make corn “ribs,” on secure, nonslip cutting board, split whole cobs into quarters, lengthwise. Start by cutting off both ends of 1 cob. Using paring knife, and starting in middle of cob, cut half of the cob lengthwise. Rotate the cob and cut through the remaining half lengthwise, separating the cob into 2 pieces. Repeat process with both halves to produce 4 corn ribs. Repeat with remaining whole cobs.
- On prepared pan, arrange corn ribs with some space in between each one. Brush with some of the Maple-Miso Butter, reserving a few tablespoons for the garnish. Bake until kernels are bronzed, charred and crispy, about 20 minutes. Drizzle melted Maple-Miso Butter overtop and sprinkle with sesame seeds, onions, cilantro, and chili threads, if using.
TIP: How to store miso paste.
Covered it in the fridge. For extra protection against oxidation, press a piece of parchment or plastic wrap onto the surface of the miso under the lid. Miso gets darker and denser over time but will keep indefinitely if stored properly.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada. The episode, “PEI Lobster” of the series, “Untamed Gourmet”, which Chef Ilona hosted was nominated for a Canadian Screen Award.