Ah, the leftover tub of miso issue. How it pops up every few years. But as today's recipe review shows, the leftover tub issue can lead to some surprising new cooking staples.
Milk Street's Sautéed Corn with Miso, Butter, and Scallions was a weeknight delight to prepare and consume. About 10-15 minutes of total prep and cook time, and makes use of items we almost always have on hand.
I used a half bag of frozen corn, and as a result halved the recipe as well. The corn was not fully thawed and dried – out of the freezer for approx. 1.5 hours – but it worked totally fine during the cooking process. I also substituted 1 tbsp. of mirin and 1 tbsp. of shaoxing vinegar for the sake, which worked well.
Salty, slightly sweet, and a nice flavor and textural contrast from the long-cut scallions, I will be making this side dish over and over with many Asian-inspired meals.
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