Cast Iron

Miso Corn with PoachedĀ Eggs

February 10, 2015
0 Ratings
  • Serves 4-6
Author Notes

I was watching the most amazing show, Inside the mind of a chef. I think it was season two Sean Brock was cooking outside on a farm with some super fresh corn. I just caught the end of it and never got his exact measurement but I think I am close. It wasn't exact or to fancy just super fresh is key!! —Danielle

What You'll Need
  • 3 pieces Thick cut slab bacon
  • 4 or 5 Ears fresh corn
  • 1/4 cup White miso
  • 1/2 cup Veggie stock
  • 1/4 cup Butter
  • Scallions
  • Poached eggs
  1. Use a hot cast iron skillet and crisp up bacon then remove from pan and let cool. Chop crispy bacon into small pieces. Cut corn off of the cobs and add to hot pan. Stir a few times to get a nice color on the corn let it brown in some spots. Add miso and cook 2-3 minutes until corn is well coated. Deglaze the pan with veggie stock and continue to reduce the stock down until almost absorbed and the corn has a nice glaze. Add the butter and toss to melt and coat corn. Serve corn with sliced fresh scallions and a soft poached egg.

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