Inspired by a recipe Chef David Chang created for Momofuku, this simple mixture takes rich butter and umami-laden white miso and combines them for a savory topping perfect for corn on the cob. Miso replaces the need for salt here, and is a great balance to the sweet corn. If you have any left over, try sautéing scallops in this versatile butter.

  • Yield: 1/2 cup white miso butter
  • Difficulty: Easy
  • Total: 5 mins, plus corn-cooking time

Ingredients (3)

  • 1/4 cup shiro (white) miso
  • 1/2 stick unsalted butter, softened
  • Sweet corn, cooked as desired and left on the cob


  1. In a small bowl, mash together the miso and butter until well mixed (use a wooden spoon or flexible spatula).
  2. Paint the corn with the softened miso butter and serve.