4 1⁄2cupscorn kernels, cut fresh from corn cob(about 6 cobs)
3⁄4teaspoontable salt
1⁄2teaspoonpepper
3tablespoonsunsalted butter, cut into 3 pieces
2scallions, sliced thin on bias
1tablespoonhoney
1tablespoonwhite miso
1teaspoonsoy sauce
NUTRITION INFO
Serving Size: 1 (270) g
Servings Per Recipe:6
Calories: 307.8
Calories from Fat 91 g30 %
Total Fat 10.1 g15 %
Saturated Fat 4.3 g21 %
Cholesterol 15.3 mg 5 %
Sodium 462.5 mg 19 %
Total Carbohydrate55.7 g 18 %
Dietary Fiber 6.3 g25 %
Sugars 3.2 g12 %
Protein 8.1 g 16 %
DIRECTIONS
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes.
Off heat, stir in butter, scallions, honey, miso, and soy sauce until butter is melted and mixture is combined, about 30 seconds. Serve.