Sticky Miso Corn

Ingredients

For the miso glaze:

• 1/3 cup miso paste
• 3/4 cup sugar
• 1/4 cup water
• 1 ½ tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp cayenne (leave out if you do not want it spicy)

For the crunchy topping:

• 1/2 cup panko
• 1 tsp butter, melted
• 1/4 cup sesame seeds

For the sticky miso corn:

• 8 corn on the cob, cooked
• 1-3 tbsp salted butter
• Miso glaze
• Crunchy topping
• 1/4 cup scallion, finely diced

Directions

Make the glaze:

1. In a saucepan combine all miso glaze ingredients.
2. Whisk to combine then place over medium heat.
3. Bring to a boil then reduce heat until simmering.
4. Simmer for 4 minutes then transfer to a heat-safe glass dish to cool.

Make the crunchy topping:

1. Preheat oven to 350 F.
2. Line a baking sheet with parchment.
3. In a small bowl toss the Panko and butter.
4. Transfer to baking sheet and spread until even.
5. Sprinkle sesame seeds evenly over top.
6. Transfer to oven and bake until golden brown and toasted, about 3-5 minutes.
7. Set aside.

To assemble:

1. Cook corn in boiling water or on the grill.
2. Transfer to a plate or cutting board.
3. Smother with 1-3 tbsp of salted butter then drizzle generously with the miso glaze.
4. Top with crunchy topping and scallion.
5. Serve hot.