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!


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


  1. 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.
  2. Add miso paste and evaporated milk and bring to a boil. Lower heat to a simmer, cover and cook for 4 minutes.
  3. 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.
  4. Season with salt and pepper and top with cilantro and scallions. Serve warm.


Keywords: recipe, appetizer, barbecue, pot luck, summer

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