|75 g||miso paste|
|1 tsp||soy sauce|
|vegetable oil for frying|
In a large saucepan, cook corn in salted boiling water for approx. 5 – 10 min. Drain and set aside.
In a large bowl, beat butter with a hand mixer until creamy.
Add honey, soy sauce, chili flakes, salt, and miso paste to butter. Continue to beat until well combined.
Place miso butter onto plastic wrap. Roll into a log and tightly wrap with plastic. Transfer to the freezer and allow to cool for approx. 20 – 30 min. until set.
Heat some vegetable oil in a grill pan and sauté corn over medium heat for approx. 4 – 5 min. until slightly caramelized. Cut butter into medallions, place on top of corn, and continue to sauté for approx. 8 – 10 min. until corn is lightly charred and butter is golden brown. Transfer corn to plate and pour over remaining butter.