One Savory Ingredient Gives Corn On The Cob 10x The Flavor

Peak-season corn on the cob is so fresh, sweet, and juicy that it needs no further adornment. But that doesn't mean it can't benefit from a flavorful upgrade. Elote is always a popular corn upgrade, and even a simple sprinkle of taco seasoning can wake up your corn on the cob. But if you want to give those bright kernels even more oomph, try mixing miso paste into the butter.

Miso butter combines its titular ingredients to create a richer, more savory spread. Luscious, creamy butter is already corn's longtime love; Miso's slightly earthy notes and savory umami depth are also a natural match for sweet corn. You can make miso butter using 2 parts unsalted butter to 1 part miso paste. Unsalted really is best because miso paste is made of fermented soybeans and lots of salt, so it already brings enough saltiness on its own, and too much can overwhelm the corn's natural sweetness. 

Like your everyday butter, you can use miso butter with almost any corn on the cob cooking method. You just want to make sure to prepare the compound butter in advance so it's ready to go when your corn is. You'll also want to be sure to source less pungent white miso paste, which is a more suitable match for the corn's mild flavor compared with a more pronounced red miso. You'll probably end up with plenty of miso left over, but there are several other ways to use the rest of a tube of miso paste.

Truly the most rigorous part of this process is making sure to soften the butter first. Even if you forget, there are several ways to quickly soften butter in a pinch, including a few quick zaps in the microwave. Once it's softened (but not melted), stir them together well. It's easier to use if it's spreadable, but you can also pop it back into the refrigerator to firm up if you wish. Miso butter will keep in an airtight container for about a week. Just make sure you take it back out of the fridge at least 30 to 45 minutes before you'll need to use it for a soft, spreadable consistency.