Miso-Butter Corn with Seared Shrimp and Green Garlic

Seared Shrimp

Dry shrimp and a hot skillet build a browned exterior quickly, keeping the centers juicy. Cooking them separately prevents their moisture from steaming the corn.

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 1½ tbsp avocado oil
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Pat the shrimp thoroughly dry. Season with salt and pepper just before cooking.
2. Heat a large skillet over medium-high heat. Add half the avocado oil and arrange half the shrimp in a single layer with space between them.
3. Sear undisturbed for about 2 minutes, until browned underneath. Turn and cook for another 1–2 minutes, until the thickest centers are just opaque and reach 145°F. Transfer to a warm plate.
4. Repeat with the remaining oil and shrimp. Serve promptly alongside the corn.

Notes

• Avoid crowding the pan or leaving cooked shrimp in the hot skillet while the corn finishes.

Sweet Onion Miso-Butter Corn with Bacon and Green Garlic

Crisp bacon and lightly browned corn give the miso butter texture and depth. Adding the butter mixture over low heat keeps it glossy rather than greasy or scorched.

Ingredients

• 6 ears fresh sweet corn, kernels cut from the cobs, about 4½ cups
• 4 oz thick-cut gluten-free bacon, cut into ½-inch pieces
• 1 tsp avocado oil
• 3 stalks green garlic, cleaned; white and light-green portions thinly sliced, tender dark-green tops chopped and reserved
• 3 tbsp unsalted butter, softened
• 2 tbsp gluten-free sweet onion miso, preferably Shared Cultures
• 2 tbsp water, plus more as needed
• 1 tsp unseasoned rice vinegar
• ¼ tsp freshly ground black pepper
• to taste kosher salt, only if needed

Instructions

1. Mash the softened butter and miso together until evenly blended.
2. Put the avocado oil and bacon in a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until the fat has rendered and the bacon has browned edges. Transfer the bacon to a small bowl, leaving about 1 tablespoon of fat in the pan.
3. Add the sliced white and light-green garlic portions. Cook for 2–3 minutes over medium heat until softened but not deeply browned.
4. Increase the heat to medium-high and add the corn. Cook for 4–5 minutes, stirring occasionally and letting the kernels sit against the pan between stirs, until bright, crisp-tender, and lightly browned in spots.
5. Reduce the heat to low. Add the water and scrape up the browned bits. Fold in the miso butter and bacon, stirring until the kernels are lightly coated with a glossy sauce. Add another tablespoon of water if the mixture looks tight or oily.
6. Take off the heat and stir in the rice vinegar, black pepper, and half the chopped tender garlic tops. Taste before adding salt. Reserve the remaining garlic tops for plating.

Notes

• Use only tender green garlic tops for the raw finish; omit any fibrous outer leaves.
• Miso salinity varies. Start with 1½ tablespoons if yours is especially salty, then add more to taste.
• Do not boil hard after adding the miso butter; gentle heat preserves its smooth texture.

Overall Timing / Workflow

The corn can wait briefly off heat, while the shrimp are best served immediately after searing.

Instructions

1. 0:00 — Cut the corn from the cobs, slice the green garlic, chop the bacon, and mix the miso butter.
2. 0:15 — Start cooking the bacon. While it renders, dry and season the shrimp and set out a second skillet.
3. 0:23 — Soften the green garlic and cook the corn. Begin heating the shrimp skillet as the corn becomes crisp-tender.
4. 0:29 — Finish the corn with the miso butter and vinegar, then hold off heat. Sear the shrimp in two batches.
5. 0:37 — If necessary, loosen the corn over low heat with a splash of water. Plate with the freshly cooked shrimp and reserved garlic greens.

Plating

Placing the shrimp beside the corn preserves their browned surfaces while letting the miso butter mingle at the edges.

Instructions

1. Spoon the corn into a generous mound on each warm plate, leaving room along one side.
2. Arrange the shrimp beside and partly over the corn. Spoon any remaining glossy corn juices around the shrimp.
3. Scatter the reserved chopped green garlic tops over the corn and a few over the shrimp. Serve immediately.

Leftover Path

Gentle, separate reheating protects the shrimp from becoming rubbery and restores the corn's buttery coating.

Instructions

1. Refrigerate shrimp and corn in separate airtight containers within 2 hours. Use within 3 days.
2. Warm the corn in a skillet over medium-low heat with a splash of water, stirring until the sauce becomes glossy again.
3. Lower the heat, add the shrimp, and cover briefly until heated through to 165°F, avoiding a prolonged simmer.
4. Alternatively, chop the leftovers and fold them into softly scrambled eggs, warming the shrimp and corn before adding the eggs.