Messy, buttery and deliciously addictive. A very satisfying and simple side dish that will impress your guests with a mix of Japanese flavours.
Serves 6
Ingredients
6 corn on the cob, cut in quarter lengthways
1 small bunch coriander
1/2 cup parmesan, finely grated
Salt
Oil for frying
Miso Togarashi Butter
125 grams butter, softened
125 grams sweet miso
1 tbsp togarashi
1 lime, zested
Method
1. The trickiest part of the process is cutting the corn lengthways into quarter. Go slow, use a sharp knife and be very careful.
2. Mix butter, miso, togarashi and zest of the lime. Leave to the side. You will use the lime juice at the end.
3. Fry corn ribs in batches until lightly brown and they curl up. This can be done ahead of time until ready to serve.
4. Heat up miso butter mixture in a wok until melted. Add cooked corn ribs and mix until the corn is coated in all the buttery goodness.
5. Serve on a platter, drench with lime juice, season with salt and cover in parmesan cheese.
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