Miso Butter Corn

Directions

1. Heat a large cast iron pan on LOW-MED heat. Add the corn cobs to the pan. Cook for 25-30 minutes or until the husks have browned. Turn regularly with tongs to cook evenly.

2. While the corn is cooking, mix the miso, butter and soy sauce in a bowl. Set aside.
   

3. Heat a pan at MED-HI heat and toast the sesame seeds. Agitate the pan constantly so the seeds do not burn. Toast for approximately 5 minutes or until golden brown. Set aside.
   

4. Once the corn is cooked, remove husks and place them on a chopping board. Carefully cut corn kernels off the cobs.
   

5. Place all the corn kernels into the bowl with the miso butter and combine while the corn is still warm.
   

To serve

1. Place ¼ cup of corn kernels into each bowl of Quick Ramen Broth and sprinkle with toasted sesame seeds. Add any other toppings of your choice. We recommend Soy Eggs and a choice of protein such as Japanese Chashu Pork,Crispy Tofu, Ginger & Garlic Pork Mince or Miso Grilled Chicken. Add a drizzle of crispy chilli oil for a little heat. Serve immediately.