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Make this Maple Miso Vegan Butter Bath Corn, a Japanese twist on butter bath corn. It’s nut-free using oat milk and vegan butter, miso paste for umami, maple for sweetness and chili flakes or togarashi for spice. This combination was an inspired, vegan take on “hot honey” but using maple instead. The vegan butter corn comes together in 15 min or less, and requires only 6 ingredients to make.
What Is Butter Bath Corn?
Butter bath corn is a method of preparing corn on the cob. To make you simply:
- Bring water to a boil and add your milk and butter until nice and melted down.
- Next add your corn on the cob, husk removed and halved, and add to the pot.
- Boil for about 7 minutes, flipping corn halfway through, add any seasonings of choice and enjoy!
Now, to make vegan butter bath corn, all you need to do is substitute butter and milk with your dairy free alternatives of choice. We’re also going to add miso paste for added depth of flavour, and a touch of sweetness to balance out the spice from the
How to Make Nut-Free Butter Bath Corn
Making nut-free butter bath corn is really easy to do, simply make sure the vegan butter you’re using is not made with nuts. For example, an olive oil, coconut, or even soy based vegan butter eliminates the need for nuts completely.
You also want to make sure you’re using a nut-free plant milk. For this recipe, I prefer using an unsweetened, plain flavoured oat milk, but soy milk would also work wonderfully!
What is Togarashi Spice?
Togarashi or Shichi-mi tōgarashi is a Japanese spice mixture containing ingredients like red Japanese chillies, sesame, dried orange or yuzu peel, ginger and seaweed. It is typically used as a finishing spice, to give dishes like ramen and udon a subtle kick. I, however, love using togarashi on just about everything from popcorn to pasta, to pizza and more.
Look for togarashi at your local Japanese or Asian grocery store and don’t say I didn’t warn you–you’re going to start putting it on everything!
More Corn Recipes to Try
- Zero Waste/Low Waste Popcorn (vegan, gluten free)
- Sweet Corn and Kale Zucchini Fritters (vegan, gluten free, oil free)
- Quinoa “Fried Rice” (vegan, gluten free, oil free)
- Creamy Corn Soup (coming soon)
- Sweet Corn and Caramelized Shallot Risotto (coming soon
Maple Miso Vegan Butter Bath Corn
- 4 ears of sweet corn
- 2-3 cups water
- 1 cup unsweetened non-dairy milk (I used oat)
- 3 tbsp unsalted vegan butter
- 1/3 cup maple syrup
- 2 tsp togarashi spice
- 2 tsp red chili flakes
- 1 tbsp white miso paste
- salt to taste
- green onion optional for garnish
- Prepare your corn by removing husks and cutting in half. Make sure your pot is big enough to hold all of your corn.
- Add water to your pot and bring to a boil. Lower heat to medium, add butter, milk, maple syrup, togarashi spice and salt. Stir to combine and then add corn and boil for 7 minutes.
- Mix miso paste with 1-2 tbsp of your butter bath liquid and whisk to break down. Turn off the heat, add miso and stir to incorporate into the bath*
- Garnish with extra spice and sliced green onion if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.