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Cook the Book Fridays: So-Good Miso Corn from Everyday Dorie

Dorie Greenspan So Good Miso Corn in a serving dishThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was a great recipe to use up some of the fabulous corn that’s around right now! Basically it’s (ideally) fresh corn kernels cooked in a skillet until slightly charred with some miso paste and butter. Dorie adds za’atar (and suggests using marjoram, oregano, thyme and a few sesame seeds if you don’t have za’atar) and some cayenne pepper as well.

This was tasty but honestly I don’t think it needs both the za-atar and the miso – flavours felt a little muddled and I found myself wanting more of the miso.  I will probably steer in the direction of a furikake (a spice seasoning sprinkled on top of rice, made from dried fish, chopped seaweed and sesame seeds – alo suggested by Dorie as an alternative for those wanting more Japanese flavours) next time I make this (likely this weekend as we have MORE corn from our organic veg box delivery!).  Would also be good with just the za-atar on its own which I might try too. In any case, it’s always good to have new ideas for corn up my sleeve as mostly I just end up roasting the cobs in foil on the barbecue (which is also good!) because I can’t think of what else to do!

Get the recipe for Dorie Greenspan’s So Good Miso Corn on page 216 of Everyday Dorie.

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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6 Responses to Cook the Book Fridays: So-Good Miso Corn from Everyday Dorie

  1. Shirley @ Everopensauce September 11, 2020 at 13:52 #

    You’re spot on regarding za-atar. I don’t think it would do much other than muddling the miso flavor. I didn’t even mention it in my write-up.

  2. Kim September 11, 2020 at 18:07 #

    I didn’t use the za’atar since I didn’t have it…just the ones I had that Dorie suggested as a back up..and I did so lightly. I agree, not sure that is even necessary as the miso is the showstopper.

  3. Tricia S September 11, 2020 at 19:40 #

    So interesting. I am not as familiar with the za’atar and miso flavors by themselves, but we had bought these ingredients to test our “Dorie Recipes”. Didn’t know what to expect but really did enjoy this one as the flavors were so different for us. Will definitely have to try one by one again. Also, catching up the blueberry cake from the end of August – love that you minified these ! I’ve been hiding out in Vermont to chill out and ended up with neither Mom nor my book up here lol (thought I had two). Will be making that cake and love the idea of a breakfast muffin size version.

  4. Diane Zwang September 13, 2020 at 17:35 #

    Muddled is a good description. We were underwhelmed with this one but it is always fun to try. I hope school gets easier.

  5. steph (whisk/spoon) September 13, 2020 at 20:48 #

    i would definitely be into the miso-furikake version of this and will try that next time!

  6. MARY H HIRSCH September 17, 2020 at 13:06 #

    I’m not as familiar with these spices as you are, Mardi, so am glad to have your suggestions. I am doing a two-fer on the 25th so am glad I read your comments. It’s great corn season here also. That’s why I suggested Butter-poached Corn with Egg Noodles for a October choice. Your current newsletter which I just received this morning is fabulous. My only question, Do You Sleep? XOX

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