Hi, I’m Jane. Today, I will show you a way to prepare miso butter corn with togarashi and furikake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Miso Butter Corn with Togarashi and Furikake Recipe
Miso Butter Corn with Togarashi and Furikake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Miso Butter Corn with Togarashi and Furikake is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have miso butter corn with togarashi and furikake using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Miso Butter Corn with Togarashi and Furikake:
- Prepare 5 ears corn
- Get 950 ml water
- Take 3 tbsp salt
- Prepare Miso Butter
- Take 1/4 cup butter
- Make ready 1 tbsp red miso
- Get 1/2 tsp salt
- Get Toppings
- Make ready Cotjia cheese
- Get Ichimi togarashi
- Make ready Furikake
Instructions to make Miso Butter Corn with Togarashi and Furikake:
- In a large stock pot, bring 6 quarts of water and 3 Tbsp of kosher salt to a boil
- Remove any damaged or discolored outer husks of corn. Peel the husks down to the base of the corn, but do not detach from the cob. Remove the silk around the corn.
- Pull the husks back up over the corn and tie the ends together using kitchen string.
- Gently place corn in the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let sit for a couple minutes before opening (corn will be very hot).
- Peel back the husks and use it as a handle. At this point you can season the corn with toppings or place on a grill to mark. Spread miso butter all over corn. Sprinkle cotija cheese, togarashi, and furikake all over corn. Enjoy immediately!
- Miso Butter: In a small bowl, cream softened butter. Add miso and salt. Stir together. Let sit for at least 10 minutes to allow flavors to meld together. Add additional salt depending on saltiness of miso used. Spread over cooked corn.
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