Miso Corn and Squid | Everyday Dorie

Dorie writes about her encounter with the mythical Kyoto corn and the other Japanese culinary wizardry. That stirs up the sensational memory of my solo trip to Kyoto (my favorite Asian city) a few months before the pandemic hits. In prior trips to Japan, I’ve discovered the many taste of miso. Since then, both dark and light miso (fermented soy beans and grains) become my pantry staples. They add fantastical umami flavor to soup, fish and vegetable. Instantly, I know I’d love the miso corn and squid from Everyday Dorie.

This is the high season for corn in the Northeast. There isn’t much you need to bring out the natural sweetness of fresh corn other than balancing it with savory and heat. Miso, cayenne pepper, harissa and fresh herbs (chives, basil, cilantro) are superb ingredients to accomplish just that. A quick stir fry of all the ingredients in olive oil and butter in a large skillet over high heat gets it done in no time. Less time than what it takes to cut the corn kernels from the cob.

Cooking the squid is equally effortless. A 30-second quick sauté over high heat does it. I put together a miso corn and squid salad with baby spinach, sweet onion and cherry tomatoes. In addition, I use some red chile pepper from my vegetable patch to load up on the heat component. Finally, to top it off: a good squeeze of lime juice over the salad. Amazing!

TIP #1: Cutting corn from the cob. Put a small bowl upside down in a larger bowl. Stand the ear of corn on the platform. Use a chef knife and start slicing the kennels from top to bottom.

TIP #2: Charring the corn. Cook corn in hot olive oil over high heat in a large skillet, without stirring for a minute. Cook for another minute until the kernels are charred here and there. Reduce the heat. Add butter and the miso mixture. Finish with adding a pinch of cayenne or harissa, seasoning and fresh herbs, off the heat.