If using fresh corn, remove the husks and kernels from the cob. If using frozen corn, thaw the kernels in a colander under cool running water or as per the package instructions.
Cook the Corn:
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the corn kernels and sauté for 4-5 minutes until the corn is heated through and slightly caramelized, stirring occasionally.
Make the Miso Butter Sauce:
In a small bowl, whisk together the remaining 1 tablespoon of butter, miso paste, soy sauce, garlic powder, black pepper, and sugar (if using) until smooth and creamy. If the mixture is too thick, add a teaspoon of water to thin it out.
Combine and Toss:
Once the corn is cooked, lower the heat to low and pour the miso butter sauce over the corn. Toss well to coat the corn evenly with the miso butter mixture. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
Serve:
Transfer the corn to a serving dish and garnish with chopped fresh cilantro or green onions. Serve warm as a savory side dish.
Serving and Storage Tips:
