|
Heat the oil in an 8-inch skillet over medium
heat. Add the panko and cook, stirring, until
light golden, about 1 minute. Add the sesame seeds
and cook, stirring, until toasted and the panko is
golden, 2 to 3 minutes. Transfer to a large plate,
and cool completely.
Combine the butter and miso in a small bowl until
well blended.
Bring a large pot of water to a boil. Add the
corn, cover, and remove the pot from the heat. Let
stand until crisp-tender, about 5 minutes.
Slather the miso butter all over the corn and then
roll and press in the panko mixture. Sprinkle any
remaining panko mixture on top.
|
