Printed September 2, 2026
Miso Butter Corn Mug
That sweet-salty-umami combination that's all over Tokyo izakayas, now available in your dorm room with exactly four ingredients and zero cooking skills.
Ingredients
- 1/2 cup frozen corn
- 1 tablespoon butter
- 1 teaspoon miso paste
- Squeeze of lime
- Shichimi togarashi or red pepper flakes
Preparation
This is the recipe you make when you need vegetables but refuse to be sad about it. Sweet corn + miso is the flavor combination you didn't know you needed until right now.
The Process (Barely)
- Dump the frozen corn in your mug. Don't thaw it first—we're not trying to win any food safety awards here.
- Microwave for 1 minute 30 seconds until the corn is hot and starting to get those toasty spots.
- Immediately add the butter and miso paste while everything is hot. Stir like you're trying to cast a spell. The butter and miso should melt together into a glossy, magical coating.
- Squeeze lime over the top and sprinkle with shichimi togarashi if you have it, or red pepper flakes if you don't.
You can eat this as a side dish, or just eat the whole mug and call it dinner. It's corn. It's technically a vegetable. You're basically a health guru now. Tell your mom you've been eating your vegetables—just leave out the part about the butter-to-corn ratio.
Pro Tip
Make this while your roommate isn't home so you don't have to share. Trust me on this one—miso butter corn has converted many skeptics, and you don't need that kind of competition in your life.
