Charred corn with miso butter, bacon & garlic scapes.
Adapted from Momofuku, by David Chang. The first time I tested this recipe was back when scapes were curling energetically out of every other basket at the farmer’s markets, but I was pumped to find a few left this past weekend, so I hope that means they’re still around for you as well. In the off season, garlic (not regular) chives, green garlic, or chive bulbs would all work well, and in a pinch, you can use green onions.
2 tbsp white miso paste (or 1 tbsp red miso)
2 tbsp softened unsalted butter
4 cups corn kernels (about 4–5 ears)
1 cup (about 6) sliced garlic scapes* (see above for substitutions)
4–6 slices (about 4–5 oz) bacon, depending on your preference
In a small bowl, whisk the miso paste into the butter until smooth and incorporated. It helps if the butter is softened and at room temperature, but will take a little bit of work before it’s smooth. Set aside.
Turn your oven to broil and place your oven rack about 4″ to 6″ from your heating element, if needed.
Line a sheet pan with foil and lightly butter or oil it. Shuck the corn, remove the silks, and cut the kernels from the cob onto the pan. Add the scapes and spread the mixture in an even layer across the pan.
Broil the corn and scapes until there is visible charring in spots. This took me about 6-8 minutes in my oven, but can take as little as 3-5 minutes depending on the oven. If you see or hear a few kernels jump around in the pan, the corn is done. Remove from oven and set aside. (Alternatively, grill them!)
Next, dice the bacon. Fry in a cast-iron skillet over medium heat until crisp and the fat is rendered. Drain all but one tablespoon of the bacon fat. Turn the heat to its lowest setting, then add the corn and scapes to the pan and stir just until well-coated in bacon fat. Finally, add in the miso butter and cook until melted and evenly distributed. Enjoy on its own, as a side, or (our favorite) on tortillas with a fried egg and cheese.
For a creamier and softer corn, you can add about 1/2 cup of the broth of your choice, as per the original recipe, and cook until the broth no longer pools in the bottom of the pan.
Also, as an alternative to toasting your face in front of a hot oven in July, you can grill your corn on the cob (a la Joy the Baker) and slice the kernels off after grilling!