Vegan Miso Butter Corn: A Delicious Twist on a Recipe Tin Eats Favorite
This Miso Butter Corn is my "veganised" version, adapted from the hugely successful food blog Recipe Tin Eats (link at the end of this blog post). In fairness, Nagi, the talented blogger behind Recipe Tin Eats, drew her inspiration from somewhere too, as all great chefs do.
Her website is a treasure trove of simple and tasty meals. While the focus isn't specifically on vegan food—in fact, it's quite meat-heavy with an emphasis on big flavours—Nagi’s passion for delicious, straightforward recipes shines through. Plus, her beautiful golden retriever, Dozer, is an adorable bonus!
Even if you follow a plant-based diet, Nagi's recipes are incredibly easy to adapt. You can substitute tofu, beans, legumes, or seitan for the meat, and swap meat stock for vegetable stock. These adaptations still result in fantastic dishes that are perfect for entertaining onboard your boat or at home.
Why Miso Butter Corn?
Miso Butter Corn combines the umami richness of miso with the creamy, savoury goodness of butter—though in this vegan version, we use plant-based butter. It's a dish that brings out the natural sweetness of corn while adding depth and complexity thanks to the miso. This recipe is a fantastic side dish or snack that can easily become a favourite among both vegans and non-vegans alike.
Why You'll Love This Recipe
Big Flavors
The combination of miso and vegan butter creates a rich, savoury flavour that enhances the natural sweetness of the corn.
Simple and Quick
This dish is easy to prepare and can be made in under 20 minutes, making it perfect for quick meals or entertaining guests.
Versatile
This miso butter can also be used mixed into rice or noodles for an extra kick of flavour.
This Vegan Miso Butter Corn is a testament to how easily you can adapt traditional recipes to fit a plant-based diet without sacrificing flavour. Inspired by Recipe Tin Eats, it’s a dish that brings joy and satisfaction, whether you're cooking for yourself or a crowd.
As the name suggests, this recipe gives sweetcorn the star focus. You can use it either on the cob, frozen or in tins. The cob just needs to be stripped which can easily be done by standing up the cob in a big bowl and slicing down it lengthways. If using frozen make sure to defrost in a sieve so excess moisture comes out and if you have canned sweetcorn then again leave it in a sieve to drain.
I have used all three versions and of course, the cob corn gives a crunchier and fresher taste than the tinned but when you are in a secluded anchorage or even on a light passage a tin of sweetcorn can bring delight to your tastebuds, especially for those who don´t have a freezer onboard.
In my photo, I have not added the green onion quite simply because I couldn´t find any. This can happen quite often when at sea. How do I overcome it? I think about what that ingredient brings to the dish. Is it flavour, texture, or colour, and how I can best replace it? In this particular instance, the green onion serves as both and so I added 1/2 a red onion diced at the end. It worked out great.
Ingredients
2 tbsp vegan butter (unsalted o plant-based margarine
1 tbsp miso paste
1 tbsp olive oil
1 red onion diced
1/2 tsp smoked paprika
3 cups of corn
2 tbsp Chinese cooking wine, sake, sherry, mirin or water
3 garlic cloves finely chopped
1 cup spinach
1/2 cup green onion (optional)
Chilli flakes (optional)
Instructions
In a bowl mix the miso paste and butter. Set aside you will need it at the end.
In a frying pan, heat the oil, add the red onion and garlic and fry for a few minutes taking care that the garlic doesn't burn.
Add the corn, cook for about 5 minutes, and then sprinkle over the finely chopped garlic.
Stir in the spinach and leave to wilt for a few minutes.
Pour over the Chinese cooking wine and stir until it evaporates.
Turn off the heat and stir in the miso butter mix that you had set aside.
Add the green onion and pepper to taste. Sprinkle with chilli flakes if you like things with a kick!
Check out Nagi's Recipe Tin Eats blog for more inspiring recipes here. And don't worry if you're plant-based—her dishes are easily adaptable, ensuring everyone can enjoy her delicious take on yummy, tasty and easy-to-prepare meals.
If you are interested in learning about the health benefits of Miso check out our Superfoods for Sailors article here.
Looking for another delicious and easy recipe check out our Creamy Miso Chickpeas recipe here.
Fair Winds and Bon Appetit!
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