Sweet and savoury corn with a sublime umami flavour from miso and nori and lots of crunchy panko. The topping and glaze are just as delicious on roasted root vegetables.
- 1/2 cup unsalted butter
- 1/2 cup miso
- 1/2 cup water
Heat the butter, miso and water over medium heat, whisking until it smooth.
In a small cast-iron pan, over medium-low heat, toast the sesame seeds until golden. Combine with the panko and nori flakes.
Brush the miso glaze on the hot corn, roll in the topping and serve.