Summer Corn with Bacon, Miso Butter and Caramelized Onions
This is one from the Momofuku cookbook. I've been to Momofuku Noodle Bar, but have yet to visit Momofuku Ssäm, Ko, Milk Bar or Má Pêche (so many New York restaurants, so few New York visits!). David Chang certainly has created an empire for himself; I'm just happy I can replicate some of his dishes at home. As for this particular recipe, well, I love corn. And bacon. And butter. And miso? Why not. Rest assured, it is DELICIOUS. NB: it's best eaten straight away; all the nice crunch is gone on day 2.
Ingredients (serves 4-6 as a side dish):
Corn kernels, cut off 6 fresh cobs
6 slices bacon, cut into small lardons
1 medium white onion, thinly sliced
2 scallions, sliced (white and green parts)
1-1/2 tbsp white miso paste
1-1/2 tbsp unsalted butter at room temp
kosher salt & freshly ground pepper
grapeseed or vegetable oil
In a small bowl, mix the miso paste and butter together until well incorporated.
Heat a cast iron skillet over high heat. Add about 1 tbsp grapeseed oil and the onions. Let the onions cook on high heat for about 2-3 minutes, turning once. They should be deeply browned, but not burnt. Turn the heat down to medium low and let cook for about 30-40 minutes (it should be 40 minutes, but I sometimes get impatient and short-change the cooking time). Season with a pinch of salt. Set aside.
In a cast iron skillet over medium heat, cook the bacon until just crisped. Set bacon aside, but keep the bacon fat in the pan.
In the same pan with the bacon fat, add the corn. Cook on medium high heat, tossing so the corn doesn't stick. Add more oil if you need. After the corn starts to brown, turn down to medium. Add the bacon, caramelized onion and miso butter. Continue cooking until the corn still has bite but is cooked through. Season with a good 6 or so turns of black pepper, a pinch of salt (taste it first - the miso and bacon are salty so you might not need it). Top with the scallion and serve! This dish would go well with burgers or pork chops or a nice steak. Hell, it'll go well with anything you want.