Name: Corn Salad with Creamy Miso Dressing
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 ears corn (kernels cut from the cob); 1 red bell pepper (seeded and diced); 2 tablespoons butter; 1/4 cup fat free evaporated milk; 1 tablespoon miso paste; 1 teaspoon all-purpose flour; 1/4 cup cilantro (finely chopped); 1 stalk scallion (finely chopped); salt and pepper to taste

Corn Salad with Creamy Miso Dressing

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Put a twist to those kernels with this sweet corn salad with creamy miso dressing recipe! A healthy recipe made with fat free evaporated milk instead of full fat cream which only takes 15 minutes to make from start to finish!

Author: Caroline Phelps
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Yield: 4 people 1x
Category: Side
Cuisine: Japanese

Ingredients

Units Scale

2 ears corn (kernels cut from the cob)
1 red bell pepper (seeded and diced)
2 tablespoons butter
1/4 cup fat free evaporated milk
1 tablespoon miso paste
1 teaspoon all-purpose flour
1/4 cup cilantro (finely chopped)
1 stalk scallion (finely chopped)
salt and pepper to taste

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Instructions

In a medium size pot over medium heat, melt the butter and add red bell pepper and corn. Cook for 3 minutes while stirring often.
Add miso paste and evaporated milk and bring to a boil. Lower heat to a simmer, cover and cook for 4 minutes.
Sprinkle flour while constantly stirring until the sauce thickens (about 1 minute). Turn the heat off and transfer sweet corn with miso sauce into a bowl.
Season with salt and pepper and top with cilantro and scallions. Serve warm.

Find it online: https://pickledplum.com/sweet-corn-creamy-miso-sauce-recipe/