Recipe: Whisk a touch of miso into end-of-summer corn chowder with salmon, and you’ve got a flavorful, spellbinding meal-in-a-bowl.
The miso rounds out the vegetables’ sweetness with its savory, salty funk, turning a simple side into an excitingly complex flavor experience. What better way to make the most of the tail-end of summer corn season? Go ahead, stir a tablespoon or so of miso into a skillet of fresh corn next time you are cooking it. You’ll quickly see why I’m so enamored.
The final stage, where you stir in the miso and simmer the salmon as well as the rest of the corn kernels, sets you up for an unforgettable meal. Served topped with a generous spray of fresh scallions and a drizzle of hot sauce, it’s a hearty chowder with a unique flavor that’s utterly enchanting.If you want to easily and cleanly husk the corn, dip the corn cobs, husks and all, in water, until thoroughly moistened. Microwave on HIGH until very hot, 10 to 12 minutes.
When they are cool enough to handle, using a sharp knife, cut crosswise through the husk and cob and 1 to 2 inches from the stem end . Hold the silk end, then push the corn cob out the other end. Discard any stray silks.Working with one ear at a time, lay a cob on the board and use a sharp knife to cut the kernels off the cob, rotating the cob as needed to remove the kernels. Repeat with the remaining corn.
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