Corn Parmesan Dashi Recipe
Corn with miso butter, reggiano dashi, grilled lemon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Corn
Grill the corn on the cob over medium heat, turning occasionally, for about 10-15 minutes or until charred and tender. Remove from heat and let cool slightly before cutting the kernels off the cob.
- 2
Make the Miso Butter
In a small bowl, mix the unsalted butter and miso paste together until well combined. Set aside.
- 3
Prepare the Dashi
In a pot, heat the vegetable broth over medium heat. Add the dashi powder and stir until dissolved. Stir in the grated Parmigiano-Reggiano cheese and season with salt and black pepper. Let simmer for about 5 minutes.
- 4
- 5
Combine and Serve
In a serving bowl, mix the grilled corn kernels with the miso butter until well coated. Serve the corn topped with the dashi and a squeeze of grilled lemon juice.