Miso Corn Esquige-Style Rice Bowl

Ingredients

• 1.5 cups cooked white rice
• 2 cups corn kernels (fresh or frozen)
• 2 tbsp white miso paste
• 3 tbsp mayonnaise
• 1 tsp chili powder
• 1 tbsp unsalted butter
• 1 tbsp lime juice
• 2 stalks green onions
• 2 tbsp cotija or crumbled feta cheese(optional)

Instructions

1. 1

   Cook the rice according to package directions if not already prepared (or use leftover rice).

2. 2

   In a small bowl, whisk together the miso paste, mayonnaise, and lime juice until smooth.

3. 3

   Heat butter in a large skillet over medium-high heat. Add corn in a single layer and let it char undisturbed for 2-3 minutes, then stir and cook another 3-4 minutes until golden and blistered.

4. 4

   Remove the skillet from heat and toss the charred corn with the miso mayo mixture and chili powder until evenly coated.

5. 5

   Divide the rice between two bowls, top with the miso corn mixture, and garnish with sliced green onions and cheese if using. Serve immediately.