Heat and sunshine, lakes and pools, playing like the days will never end, summer is so sweet especially through the eyes of a child. My bonafide toddler is no exception. He relishes splashing, sliding, and blowing bubbles like a kid twice his age, and I must admit life is more fun when I see it through his eyes. We are spending our time relishing the good life and attempting to appreciate the moment. Why not? As much as it seems like a distant dream, winter will some day return and our pool days will seem far away!
Its not all fun and games though, I have been having some stellar cooking classes this summer .(Oh how I LOVE that summer farmers market produce.) I have also been working as a wellness coach for some wonderful individuals. In fact I just got this in the mail:
My wellness coaching certification from the Mayo Clinic!! I am so excited it has taken a lot of hard work, studying, tests, case studies and whatnot but I did it! (Insert dancing me here, I’ll spare you the real picture!)
In the middle of all this, I am about to present to you my summer obession. Honestly it was my obsession last summer too, and I looked forward to it all year long. Pan roasted corn with miso…drool. This is a dish of few ingredients, so its really important that they’re good. That means the corn needs to be in season for this to really sing. The yellow sweet corn that makes you swear someone added honey to the pot is what you want here, the starchy tough January stuff just won’t do.
What takes this to a higher level, worthy of obsession is the miso butter. Miso is a fermented soy paste, and as unappetizing as that sounds… its salty and sticky in the best sort of way. Think about parmesan cheese, worcestire sauce, umami, that’s what miso brings to the table. Not only does it set off the sweet delicate corn in the best possible manner, but it doesn’t come to the party empty handed . Miso is a powerhouse of probiotics, so now your gut will be happy along with your tastebuds…you are welcome. I love miso with so many vegetables, but the very best way is in a salad dressing… hmmm maybe I’ll just keep with the theme and post that little gem next.
I based my recipe off of none other than David Chang’s in the Momofuku cookbook. This is a simplified version without all of the super caloric add ins… it’s swim suit season people!
Pan Roasted Sweet Corn with Miso
serves 4-6 as a side dish
2 Tb white miso paste (refrigerated section of the grocery store near the tofu)
2 Tb unsalted butter
4 cups fresh corn kernals cut right off the cob (about 6 ears of corn)
1/2 cup chicken broth
1/2 cup sliced scallions
1/2 cup roasted red pepper, sliced (optional, I love it if I have some!)
Mix the miso paste and the butter together until completely blended. Toss the butter into a medium saute pan or cast iron pan over medium heat. Add in corn and saute slowly stirring frequently for 2 minutes. Add chicken broth and let simmer 5 minutes. Remove from heat and mix in scallions and roasted red pepper if using. Taste and season with black pepper if desired.