Miso eggplant has become a pretty iconic dish, and I wanted to riff on that using one of my favourite veggies, the corn on the cob. Trust me: when you take a bite of this buttery corn, you’re going to lose your mind.
SERVES 4 | TAKES 40 MINUTES
V/CAN BE VG/CAN BE GF
INGREDIENTS
- 1 cucumber
- 300g basmati rice
- 4 corn cobs
- 50g soft salted butter (use plant-based butter if vegan)
- 2 tablespoons miso
- 1 garlic clove
- Thumb-sized piece of fresh ginger
- 2–3 tablespoons rice vinegar
- Teaspoons crispy chilli oil, plus extra to serve
- 1 tablespoon sesame seeds
- Handful of coriander
- Splash of soy sauce (optional; leave this out to make it gluten free)
- Sea salt
METHOD
1 Bring a large saucepan of salted water to the boil.
2 Meanwhile, using a rolling pin, whack your cucumber until it begins to break (v. satisfying), then cut into random pieces. Sprinkle with salt, then put into a sieve over a bowl or the sink and leave for 10 minutes so any excess liquid drains out.
3 Cook the rice according to the packet instructions.
4 If your corn cobs are in their husks, unwrap them. Drop the corn cobs into the pan of boiling water. Boil for 5 minutes, then remove with tongs and set aside.
5 Melt the butter in a small bowl in the microwave or in a small pan over a medium heat, then beat in the miso.
6 Tip the cucumber pieces into a medium-sized bowl. Finely grate in the garlic and ginger, then add the vinegar and chilli oil, and toss to combine.
7 Place a frying pan over a high heat and add the corn cobs. Fry for a minute or so until beginning to char, then spoon all over with the butter and fry for a further 1–2 minutes until nicely coated and charred. Sprinkle over the sesame seeds and toss to coat. Transfer to a plate.
8 Roughly chop the coriander (stalks and all).
9 Divide the rice between four bowls and season with soy sauce, if you like. Pile on the smacked cucumbers and their dressing, then top with the miso corn on the cob.
Sprinkle over the coriander and drizzle with more crispy chilli oil, to serve.
For more delicious recipes pick up a copy of Sundays by Sophie Godwin, photography by Caitlin Isola. Published by Murdoch Books, available where all good books are sold. RRP AUD $39.99.
This recipe was originally published within the article That Sunday Feeling in Issue 35 – Embrace Your Vulnerable . You can purchase previous issues and enjoy more enchanting content here.
