The perfect side dish to go with everything!
The savoury umaminess from the miso, the sweetness from the corn, and the smokiness from the bacon - this dish is a match made in heaven! It's ridiculously simple to put together and yet bound to impress. I made this for my friends awhile ago and 6 months later, they're still talking about it!
In a small bowl, whisk the miso paste, butter and garlic powder together until smooth and well combined, then set aside.
Turn your oven on to broil and place your oven rack about 15cm away from the heating element.
Line a sheet pan with foil or parchment paper and gently oil it. Shuck the corn, remove the silks, and cut the kernels from the cob (check out www.chyuens.com for a trick to shucking corn without losing your fingers!). Add the kernels onto the pan and spread it out in an even layer.
Broil the corn until you see visible charring on the kernels. This can take between 3-8 minutes, depending on your oven, so keep an eye on it. Once ready, remove from oven and set aside.
Add the bacon into a pan over medium heat, cooking it until it’s crisp and the fat is rendered. Drain all but one tablespoon of bacon fat. Add the corn to the pan and stir to mix. Then, add in the miso butter and cook until melted and evenly distributed.
Garnish with spring onions if you wish. Otherwise, serve hot and enjoy!