Miso and maple turn corn ribs into fantastic vegetarian dish
The first time I ever heard of miso paste was when I was a student in culinary school.
I was volunteering at a fundraiser at the Niagara Food and Wine Institute. Each course of the menu was prepared by different chefs and the chef I was learning from specialized in French and Asian fusion cuisine.
The dish was escolar fish with foie gras and miso gratin. I remember how exciting it was for me, a then young Padawan to have the opportunity to work with new ingredients and such a dynamic chef.
The miso in the recipe I learned that night utilized white/shiro miso. White miso can be a misleading name, as white miso more closely resembles peanut butter than the colour white, and the texture of shiro miso is also very akin to that of peanut butter.
Shiro miso is made from soybeans that have been fermented with a large percentage of rice, which results in a salty-sweet flavour profile. The fermentation for this most delicate of the thousands of miso pastes in the array lasts for, at most, three months, with many commercially-produced versions only getting one month of fermentation.
Thanks to the fermentation and preservation processes, miso is quite indestructible. If kept covered and in the fridge with a piece of parchment paper pressed onto the surface of the miso, its keeping time is likely indefinite.
The recipe for corn ribs finds its inspiration from a corn rib dish I saw on my social feed about a year and a half ago. Iconic UK chef Yotam Ottolenghi served his with an apricot sauce and chipotle salt.
I knew when I saw them I wanted to experiment with this presentation style. To make corn ribs, you need to cut the cobs into quarters lengthways. This can be a bit of a nervewracking prospect. If you feel cutting the cobs is too scary, please skip that part and just continue with the recipe using the entire cobs instead. This recipe works well on the barbecue as well.
The miso caramel tastes amazing on just about anything you can dream up. I enjoy it drizzled over ice cream and warm brownies.
MISO-MAPLE BUTTER BRONZED CORN RIBS
Created by Chef Ilona Daniel
• 4 ears of corn, cut into four to six lengthways and soaked in ice water for one hour
MISO-MAPLE BUTTER
• 3 Tbsp white miso paste
• 3 Tbsp maple syrup
• 3 Tbsp butter
• 1 Tbsp vinegar (distilled or rice vinegar are good options)
Combine all ingredients together and blend until it is a uniform butter.
GARNISH
• 1 Tbsp toasted sesame seeds
• 2 green onions, finely sliced
• 1/4 cup cilantro, torn
• Chili threads, if desired Important note: Before starting, please be careful of your knife! If you're not comfortable holding a knife, have someone cut the corn for you. Always be aware of where your knife blade and the placement of your fingers.
Preheat oven to 400°F and prepare a sheet pan lined with either parchment or foil.
On a secure, non-slippery cutting board, split the whole corn into quarters, lengthwise. Arrange the quartered corn on the lined sheet pan with some space in between each one.
Bake the corn for about 20 minutes, or until the corn kernels develop some brown and become crispy.
Start by cutting off both ends of the ear of corn then use the paring knife starting in the center and cutting towards the end all the way through the corn.
Next, rotate and cut through the other side, cutting the corn into two pieces. Then repeat the process with the two halves, giving you four corn ribs.
Coat the kernels with the butter and cook for 25 to 30 minutes, turning halfway (the duration will vary on the efficiency of your oven but they will be done when they are crispy). Garnish with toasted sesame seeds, cilantro, green onion, and chili threads.
MISO CARAMEL
• 3/4 cup sugar
• 1/4 cup water
• 1/2 cup whipping cream
• 2 Tbsp white miso
In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring the mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.
When the sugar mixture becomes a deep golden brown and wisps of smoke just start to form, remove the pan from heat.
Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine, and then whisk in the miso.
Go online: See a video of Chef Ilona Daniel preparing her dish at Saltwire.com Chef Ilona Daniel welcomes comments from readers by email at chef.ilona.daniel@gmail.com or on twitter: Twitter.com/chef_ilona