This is a riff off of David Chang’s corn with bacon and miso butter recipe from Gourmet, which happens to be one of the best corn recipes ever. Sadly, corn isn’t in season yet. So, as a way around the lack of springtime corn, I found these amazing little corn shoots at the farmer’s market that the farmer’s sign said had been sprouted from popcorn (wheels are turning, I know – can I do this at home??). They are super sweet and a bit bitter all at once. And they taste like corn! (Shocker!)
The miso butter is delicious on lots of other vegetables – peas, favas, grilled or roasted asparagus, potatoes…actually, so is bacon, now that I think about it.
1 tablespoon white miso paste
1 tablespoon unsalted butter, softened
4 slices bacon, chopped vertically into thin batons
1 jalapeno, chopped fine (seeds and ribs removed if you don’t like spicy)
2 green onions (white and green parts), sliced thin
1 clove garlic, peeled and chopped fine
2 cups corn shoots, roughly chopped
Kosher salt and freshly ground pepper.
- In a small bowl, combine the white miso paste and the butter until well blended. Set aside.
- Add the chopped bacon to a medium, heavy saute pan. Cook over medium heat until the bacon is crispy and has rendered most of its fat.
- Turn the heat up to medium-high. Add the chopped jalapeno, and cook and stir for 1-2 minutes, until the jalapeno pieces have just started to soften.
- Add the green onion slices and the garlic, and cook and stir for 1-2 minutes more.
- Add the corn shoots, and cook and stir for 1 minute more.
- Add the miso butter and a grinding of black pepper, and toss to coat. Taste and correct for salt.
- Serve immediately.
Serves 2-3 as a side.