Miso maple vegan butter bath corn is a healthy, nut-free and dairy-free summer dish that’s sweet and savory with maple, togarashi and miso. It’s a vegan take on “hot honey” with a Japanese twist!
- 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.
*Adding the miso once the heat is off helps to preserve more of the flavour and the good bacteria for your gut!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: sides
- Method: boiling
Keywords: vegan butter bath corn, vegan butter, maple miso, spicy miso, corn