Corn with Bacon and Miso Butter

The recipe is straight forward and easy to make. The good news is corn prepared in this manner is truly delicious. The bad news is it does not keep well. So, try to make this when you have a quorum at your table. I suspect this recipe will weave its way into at least one of our holiday meals. I really like this dish and I think those of you who try it will share my enthusiasm. Here's the recipe.

Corn with Bacon and Miso Butter

Instructions:
1/4 pound thick-sliced bacon (about 3 slices)
1 tablespoon unsalted butter, softened
1 tablespoon white miso (fermented soy bean paste)
1 small onion, halved lengthwise and thinly sliced crosswise
10 ears corn, kernels cut from cobs (6 to 7 cups)
1/2 teaspoon black pepper
1/2 cup water
1/2 cup thinly sliced scallions (2 to 3)

Directions:
1) Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet.
2) While bacon cooks, stir together butter and miso in a small bowl.
3) Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderately high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions. Yield: 4 to 6 servings.